English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Effects of the synthetic auxin 2,4-DP on fruit ripening of 'La France' pear ( Pyrus communis L.) on 'Quince C' (Cydonia oblonga Mill. rootstock) were investigated. A solution of 2,4-DP at 90 μL·L -1 was applied 143, 151, and 159 days after full bloom (DAFB) to whole trees and compared with nonstored nontreated fruit and stored nontreated fruit (harvested 165 DAFB). Internal ethylene concentration in 2,4-DP-treated fruit increased more than in nonstored nontreated fruit and the level was higher the earlier the application time. Fruit firmness decreased earliest for fruit treated with 2,4-DP at 143 DAFB, followed by 151 DAFB-treated fruit and then 159 DAFB-treated fruit. In the nonstored nontreated fruit, firmness also showed a slight decrease with time. In all 2,4-DP treatments, water-soluble polyuronide (WSP) increased with ripening and hexametaphosphate-soluble polyuronide (HMP) and HCl-soluble polyuronide (HP) concentrations decreased. Most notably, WSP concentration increased earliest in fruit treated with 2,4-DP at 143 DAFB. Total concentration of neutral sugars from cell walls in each treatment decreased with time, and the levels in fruit treated with 2,4-DP at 143 DAFB were lowest at each sampling time. Arabinose concentrations were high compared with other neutral sugars throughout fruit ripening for each treatment, while glucose concentrations were high in nonripened fruit. At 193 DAFB, ≈85% of the fruit treated with 2,4-DP at 143 DAFB reached edible condition (firmness not more than 0.4 N·mm -2 ) on the tree. Furthermore, ≈85% of the fruit treated with 2,4-DP at 151 DAFB reached edible condition on 200 DAFB and close to 100% of the fruit treated with 2,4-DP at 159 DAFB on 207 DAFB. When ripened in a controlled room at 20 °C and 90% relative humidity after 2,4-DP treatment, the fruit treated earliest reached edible condition the soonest. Results demonstrate that 2,4-DP treatment can be used as an effective method of producing good quality fruit ripened on the tree, and that 2,4-DP may be an adequate replacement for cold storage conditioning to induce ripening capacity. Chemical name used: 2,4-dichlorophenoxy-propionic acid (2,4-DP). too rapidly. We have reported previously that use of the synthetic auxin 2,4-DP, which is used in Japan on apples ( Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.) as a retardant against preharvest fruit drop, also promotes ethylene production and therefore can promote fruit ripening, i.e., the promotion of change in fruit pigmentation and a decrease in fruit firmness (Kondo and Hayata, 1995). If pears can be ripened with good quality on the tree without using cold storage, then the fruit may be marketed more effectively. In this study the effect of different 2,4-DP concentrations and application times on pear ripening was inves- tigated by measuring fruit firmness, coloration, internal ethylene concentration (IEC), and cell wall metabolism.

Cell Wall Metabolism and Induction of Ripening Capacity in `La France' Pear as Influenced by 2,4-DP