Abstract
Abstract The presence of abscisic acid (ABA) in both conjugated and free forms was established by thin-layer and gas-liquid chromatography and by combined gas chromatography-mass spectrometry. The concentration of the free acid was greater than that of conjugated ABA early in fruit development (Stages I and II); however, the conjugated form was more prevalent than the free acid during Stage III. The highest concentration of both the free acid and the conjugated ABA was found during periods of most active fruit enlargement and low concentrations during the retarded phase of pericarp growth. The conjugated form represented a significant and, during Stage III, the major portion of the total ABA present.
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