Abstract
SummaryThe effect of N6-benzyladenine (BA) on ripening processes of green ‘Konservolia’ olives harvested in October was investigated. Fruits were treated with BA concentrations up to 100 mg l–1 and held at 12°C and 25°C. The higher temperature accelerated skin colour development and firmness loss and also increased ethylene production and respiration rates. At both temperatures, BA stimulated colour development, ethylene production and respiration rates but did not affect fruit firmness. The results indicate that CKs may only have a regulatory role on some ripening processes, such as on colour development. The BA stimulatory effects on the two physiological responses may indicate general acceleration of metabolism by CKs during ripening rather than the effects being causally connected to colour development.
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