Highlights
The ripening process of fleshy fruits is the sum of events, including softening, color change, decreased acidity, and sweetening that lead to maturity or ripeness when the fruit is suitable to be eaten [1]
We aimed to detect the moment that GA3 starts to exert its action in early- and mid-season varieties; we measured the index of absorbance difference (IAD), which is a maturity index used for nondestructive assessment of the progression of the ripening process [49]
We investigated if the physiological effects of GA3 observed were accompanied by changes in the transcript abundance of Abscisic acid (ABA) pathway orthologs that are expressed during sweet cherry fruit ripening
Summary
The ripening process of fleshy fruits is the sum of events, including softening, color change, decreased acidity, and sweetening that lead to maturity or ripeness when the fruit is suitable to be eaten [1]. In this regard, ripening is different from senescence processes in which the senescent tissues do not recover metabolites; instead, different sugars accumulate to high levels in the fruits [2]. A negative correlation has been reported between the gibberellin
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