A bstractThe role of abscisic acid (ABA) in banana fruit ripening was examined with the ethylene binding inhibitor, 1-methylcyclopropene (1-MCP). ABA (0, 10−5, 10−4, or 10−3 mol/L) was applied by vacuum infiltration into fruit. 1-MCP (1 μL/L) was applied by injecting a measured volume of stock gas into sealed glass jars containing fruit. Fruit ripening, as judged by ethylene evolution and respiration associated with color change and softening, was accelerated by 10−4 or 10−3 mol/L ABA. ABA at 10−5 mol/L had no effect. The acceleration of ripening by ABA was greater at 10−3 mol/L than at 10−4 mol/L. ABA-induced acceleration of banana fruit ripening was not observed in 1-MCP treated fruit, especially when ABA was applied after exposure to 1-MCP. Thus, ABA's promotion of ripening in intact banana fruit is at least partially mediated by ethylene. Exposure of ABA-treated fruit to 0.1 μL/L ethylene for 24 h resulted in increased ethylene production and respiration, and associated skin color change and fruit softening. Control fruit (no ABA) was unresponsive to similar ethylene treatments. The data suggest that ABA facilitates initiation and progress in the sequence of ethylene-mediated ripening events, possibly by enhancing the sensitivity to ethylene.

中文翻译：

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脱落酸对香蕉果实成熟的影响与乙烯作用有关

摘要使用乙烯结合抑制剂1-甲基环丙烯(1-MCP) 检测脱落酸(ABA) 在香蕉果实成熟中的作用。ABA（0、10-5、10-4 或 10-3 mol/L）通过真空渗入果实施加。1-MCP (1 μL/L) 通过将测量体积的库存气体注入装有水果的密封玻璃罐中来应用。根据乙烯释放和与颜色变化和软化相关的呼吸作用判断，果实成熟加速了 10-4 或 10-3 mol/L ABA。10-5 mol/L 的 ABA 没有影响。ABA 对催熟的加速在 10-3 mol/L 时大于在 10-4 mol/L 时。在 1-MCP 处理的果实中未观察到 ABA 诱导的香蕉果实成熟加速，尤其是在暴露于 1-MCP 后应用 ABA 时。因此，ABA 促进完整香蕉果实的成熟至少部分是由乙烯介导的。将 ABA 处理的水果暴露于 0.1 μL/L 乙烯 24 小时会导致乙烯产生和呼吸增加，以及相关的皮肤颜色变化和水果软化。对照水果（无 ABA）对类似的乙烯处理没有反应。数据表明，ABA 可能通过增强对乙烯的敏感性来促进乙烯介导的成熟事件序列的启动和进展。