Abstract
Abstract Low levels of abscisic acid (ABA) were found at 10 days after anthesis in fruits of a normal cultivar (‘Rutgers’) and of the abnormal ripening mutants (Nr, rin and nor) of tomato (Lycopersicon esculentum Mill). Thereafter the levels increased to peak values which preceded or coincided with coloring in all strains. Peak levels of ABA coincided with the completion of growth in ‘Rutgers’ and rin but followed completion of growth in Nr and nor. Phaseic acid (PA) and gibberellin (GA) activity were highest in all strains about 10 days after anthesis. Subsequently the levels decreased then rose to a second peak except for PA in rin which remained at a relatively high level from 20 days until completion of growth. The second peak in PA in Rutgers, Nr and nor coincided approximately with peak levels of ABA, the second peak in gibberellin activity preceded the peak of ABA in Rutgers, Nr and rin but coincided with it in nor. The results showed that the patterns in the levels of ABA, PA and gibberellin from about 14 days after anthesis are related to ripening or senescence in the four strains and not to growth.
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