Jasmonates delay ripening by interfering with ethylene biosynthesis and perception and with polyamine accumulation in peach fruit
Jasmonates (JA) are cyclopentanonic compounds synthesized from linolenic acid. Allene oxide synthase (AOS) is the first specific enzyme and the major control point of their biosynthetic pathway. JA are involved in plant responses to stress and in several developmental processes, including fruit development and ripening (Franceschetti et al., 2004, Redman et al., 2001 and Westernack and House, 2002). Exogenously applied at the end of S3 stage on ‘Stark Red Gold’ nectarines (Prunus persica L. Batsch), 100 ppm of methyl jasmonate (MJ) and 50 ppm of the synthetic analogous n-propyl dihydrojasmonate (PDJ) dramatically inhibited ethylene production at harvest and slowed down fruit softening (Torrigiani et al., 2004) (Table 1).
- Torrigiani P, Bregoli AM, Ziosi V, Scaramagli S, Ciriaci T, Rasori A, Biondi S,Costa G (2004). Preharvest polyamines and aminoethoxyviniylglycine (AVG) applications control fruit ripening in Stark Red Gold nectarines (Prunus persica L. Batsch). Postharv. Biol. Technol., 33: 293-308Google Scholar