Roles of Abscisic Acid in Fruit Ripening

Authors

  • Sutthiwal SETHA School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100

Keywords:

Abscisic acid, ethylene, fruit, quality, ripening

Abstract

Abscisic acid (ABA) is a plant growth regulator, and it plays a variety of important roles throughout a plant’s life cycle. These roles include seed development and dormancy, plant response to environmental stresses, and fruit ripening. ABA concentration is very low in unripe fruit, but it increases as a fruit ripens, so it is therefore believed that ABA plays an important role in regulating the rate of fruit ripening. This article reviews the effect of ABA on ripening and quality of climacteric and non-climacteric fruits. The effects of ABA application on fruit ripening are subsequently discussed. Moreover, it is found that during fruit ripening, ABA also contributes to other functions, such as ethylene and respiratory metabolism, pigment and color changes, phenolic metabolism and nutritional contents, cell wall metabolism and fruit softening, and sugar and acid metabolism. These processes are all discussed as part of the relationship between ABA and fruit ripening, and the possibilities for its commercial application and use are highlighted.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

JAD Zeevaart and RA Creelman. Metabolism and physiology of abscisic acid. Annu. Rev. Plant Physiol. Plant Mol. Biol. 1988; 39, 439-73.

L Xiong and JK Zhu. Regulation of abscisic acid biosynthesis. Plant Physiol. 2003; 133, 29-36.

S Kondo, J Uthaibutra and H Gemma. Comparison of ACC, abscisic acid and anthocyanin content of some apple cultivars during fruit growth and maturation. J. Jpn. Soc. Hort. Sci. 1991; 60, 505-11.

S Kondo and A Tomiyama. Changes of free and conjugated ABA in the fruit of ‘Satohnishiki’ sweet cherry and the ABA metabolism after application of (s)-(+)-ABA. J. Hort. Sci. Biotechol. 1998; 73, 467-72.

S Setha, S Kondo, N Hirai and H Ohigashi. Xanthoxin, abscisic acid and its metabolite levels associated with apple fruit development. Plant Sci. 2004; 166, 493-9.

AB Bleecker and H Kende. Ethylene: A gaseous signal molecule in plants. Annu. Rev. Cell. Dev. Biol. 2000; 16, 1-18.

M Zhang, B Yuan and P Leng. The role of ABA in triggering ethylene biosynthesis and ripening of tomato fruit. J. Exp. Bot. 2009; 60, 1579-88.

M Zhang, P Leng, G Zhang and X Li. Cloning and functional analysis of 9-cis-epoxycarotenoid dioxygenase (NCED) genes encoding a key enzyme during abscisic acid biosynthesis from peach and grape fruits. J. Plant Physiol. 2009; 166, 1241-52.

S Kondo and K Inoue. Abscisic acid (ABA) and 1-aminocyclopropane-1-carboxylic acid (ACC) content during growth of ‘Satohnishiki’ cherry fruit, and effect of ABA and ethephon application on fruit quality. J. Hort. Sci. 1997; 72, 221-7.

S Setha, S Kondo, N Hirai and H Ohigashi. Quantification of ABA and its metabolites in sweet cherries using deuterium-labeled internal standards. Plant Growth Regul. 2005; 45, 183-8.

HH Li, LR Hao, SS Wu, PC Guo, CJ Chen, LP Pan and H Ni. Occurrence, function and potential medicinal applications of the phytohormone abscisic acid in animals and humans. Biochem Pharmacol. 2011; 82, 701-12.

S Kondo, J Uthaibutra and H Gemma. Comparison of ACC, abscisic acid and anthocyanin content of some apple cultivars during fruit growth and maturation. J. Jpn. Soc. Hort. Sci. 1991; 60, 505-11.

AK Sandhu, DJ Gray, J Lu and L Gu. Effects of exogenous abscisic acid on antioxidant capacities, anthocyanins, and flavonol contents of muscadine grape (Vitis rotundifolia) skins. Food Chem. 2011; 121, 982-8.

M Vendrell and C Buesa. Relationship between abscisic acid content and ripening of apples. Acta Hort. 1989; 258, 389-96.

I Lara and M Vendrell. Development of ethylene-synthesizing capacity in preclimacteric apples; interaction between absicisic acid and ethylene. J. Amer. Soc. Hort. Sci. 2000; 125, 505-12.

Y Jiang, DC Joyce and AJ Macish. Effect of abscisic acid on banana fruit ripening in relation to the role of ethylene. J. Plant Growth Regul. 2000; 19, 106-11.

S Lohani, PK Trivedi and P Nath. Changes in activities of cell wall hydrolases during ethylene-induced ripening in banana: effect of 1-MCP, ABA and IAA. Postharvest Biol. Tech. 2004; 31, 119-26.

K Kojima, Y Yamada and M Yamamoto. Effect of abscisic acid contents of citrus fruit. J. Japan Soc. Hort. Sci. 1995; 64, 17-21.

Y Jiang and DC Joyce. ABA effects on ethylene production, PAL activity, anthocyanin and phenolic contents of strawberry fruit. Plant Growth Regul. 2003; 39, 171-4.

CM Cantin, MW Fidelibus and CH Crisosto. Application of abscisic acid (ABA) at veraison advanced red color development and maintained postharvest quality of ‘Crimson Seedless’ grapes. Posthavest Biol. Tech. 2007; 46, 237-41.

VA Palejwala, B Amin, HR Parikh and VV Modi. Role of abscisic acid in the ripening of mango. Indian J. Exp. Biol. 1986; 24, 722-5.

K Kobashi, H Gemma and S Iwahori. Sugar accumulation in peach fruit as affected by abscisic acid (ABA) treatment in relation to some sugar metabolizing enzymes. J. Jpn. Soc. Hort. Sci. 1999; 68, 465-70.

BR Loveys. How useful is a Knowledge of ABA Physiology for Crop Improvement. In: Davies WJ and Jones HG (eds.). Abscisic Acid Physiology and Biochemistry. BIOS Scientific, UK, 1991, p. 245-60.

I Lara and M Vendrell. Changes in abscisic acid levels, ethylene biosynthesis, and protein patterns during fruit maturation of ‘Granny Smith’ apples. J. Amer. Soc. Hort. Sci. 2000; 125, 183-9.

SY Han, N Kitahata, T Saito, M Kobayashi, K Shinozaki, S Yoshida and T Asamia. A new lead compound for abscisic acid biosynthesis inhibitors targeting 9-cis-epoxycarotenoid dioxygenase. Bioorg. Med. Chem. Lett. 2004; 14, 3033-6.

SY Han, N Kitahata, K Sekimata, T Saito, M Kobayashi, K Nakashima, K Yamaguchi-Shinozaki, K Shinozaki, S Yoshida and T Asami. A novel inhibitor of 9-cis-epoxycarotenoid dioxygenase in abscisic acid biosynthesis in higher plants. Plant Physiol. 2004; 135, 1574-82.

G Mazza. Anthocyanins in grapes and grape products. Crit. Rev. Food Sci. Nutr. 1995; 35, 341-71.

PK Boss, C Davies and S Robinson. Analysis of the expression of anthocyanin pathway genes in developing Vitis vinifera L. cv. ‘Shiraz’ grape berries and the implications for pathway regulation. Plant Physiol. 1996; 111, 1059-66.

PK Boss, C Davies and S Robinson. Expression of anthocyanin biosynthesis pathway genes in red and white grapes. Plant Mol. Biol. 1996; 32,565-9.

T Ban, M Ishimaru, S Kobayashi, S Siosaki, NG Yamamoto and S Horiuchi. Abscisic acid and 2,4-dichlorophenoxyacetic acid affect the expression of anthocyanin biosynthetic pathway genes in 'Kyoho' grape berries. J. Hort Science & Biotech. 2003; 78, 586-9.

ST Jeong, N Goto-Yamamotob, S Kobayashi and M Esaka. Effects of plant hormones and shading on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in grape berry skins. Plant Sci. 2004; 167, 247-52.

MC Peppi, MW Fidelibus and N Dokoozlian. Abscisic acid application timing and concentration affect firmness, pigmentation and color of ‘Flame Seedless’ grapes. HortScience. 2006; 41, 1449-5.

MC Peppi, MW Fidelibus and NK Dokoozlian. Application timing and concentration of abscisic acid affect the quality of ‘Redglobe’ grapes. J. Hort. Sci. Biotech. 2007; 82, 304-10.

S Kondo and M Kawai. Relationship between free and conjugated ABA levels in seeded and gibberellins-treated seedless, maturing ‘Pione’ grape berries. J. Amer. Soc. Hort. Sci. 1998; 12, 3750-4.

S Kondo, P Posuya, S Kanlayanarat and N Hirai. Abscisic acid metabolism during development and maturation of rambutan fruit. J. Hort. Sci. Biotechnol. 2001; 76, 235-41.

J Uthaibutra and H Gemma. Changes in absicisic acid content of peel and pulp of ‘Jonagold’ apples during pre- and post-harvest periods. J. Japan. Soc. Hort. Sci. 1991; 60, 443-8.

ICW Arts and PCH Hollman. Polyphenols and disease risk in epidemiologic studies1-4. Am. J. Clin. Nutr. 2005; 81, 317S-325S.

D Treutter. Managing phenol contents in crop plants by phytochemical farming and breeding-visions and constraints. Int. J. Mol. Sci. 2010; 11, 807-57.

PM Aron and JA Kennedy. Flavan-3-ols: nature, occurrence and biological activity. Mol. Nutr. Food Res. 2008; 52, 79-104.

F Brossaud and V Cheynier. Bitterness and astringency of grape and wine polyphenols. Aust. J. Grape Wine Res. 2001; 7, 33-9.

C Malien-Aubert, O Dangles and HJ Amiot. Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation. J. Agric. Food Chem. 2001; 49, 170-6.

DY Xie, SB Sharma, NL Paiva, D Ferreira and RA Dixon. Role of anthocyanidin reductase, encoded by BANYULS in plant flavonoid biosynthesis. Science 2003; 299, 396-9.

J Pfeiffer, C Kuhnel, J Brandt, D Duy, N Punyasiri, G Forkmann and TC Fischer. Biosynthesis of flavan-3-ols by leucoanthocyanidin 4-reductases and anthocyanidin reductases in leaves of grape (Vitis vinifera L.), apple (Malus × domestica Borkh.) and other crops. Plant Physiol. Biochem. 2006; 44, 323-34.

S Gagne, S Lacampagne, O Claisse and L Geny. Leucoanthocyanidin reductase and anthocyanidin reductase gene expression and activity in flowers, young grapes and skins of Vitis vinifera L. cv. Cabernet-sauvignon during development. Plant Physiol. Biochem. 2009; 47, 282-90.

S Lacampagne, S Gagné and L Gény. Involvement of abscisic acid in controlling the proanthocyanidin biosynthesis pathway in grape skin: New elements regarding the regulation of tannin composition and leucoanthocyanidin reductase (LAR) and anthocyanidin reductase (ANR) activities and expression. J. Plant Growth Regul. 2010; 29, 81-90.

Z Singh and SP Singh. Mango. In: Rees D and Orchard J (eds.). Crop Post-Harvest: Science and Technology: Perishables, Vol 3. Blackwell Publishing Ltd, Oxford, 2011, p. 108-42.

YC Zhou, YL Tang, XJ Tan and JY Guo. Effects of exogenous ABA, GA3 and cell-wall-degrading enzyme activity, carotenoid content in ripening mango fruit. Acta Phytophysiol Sin. 1996; 22, 421-6.

S Kondo, K Sungcome, S Setha and N Hirai. ABA catabolism during development and storage in mangoes: influence of jasmonates. J. Hortic. Sci. Biotechnol. 2004; 76, 891-6.

C Hartmann. Biochemical changes in harvested cherries. Postharvest Biol. Technol. 1992; 258, 89-96.

J Daie. Carbohydrate partitioning and metabolism in crops. Hort. Rev. 1985; 7, 69-108.

S Kondo and H Gemma. Relationship between abscisic acid (ABA) content and maturation of the sweet cherry. J. Japan Soc. Hort. Sci. 1993; 62, 63-8.

PM Ludford and LL Hillman. Abscisic acid content in chilled tomato fruit. HortScience 1990; 25, 1265-7.

AC Purvis, K Kawada and W Grierson. Relationship between midseason resistance to chilling injury and reducing sugar level in grapefruit peel. HortScience 1979; 14, 227-9.

K Kobashi, H Gemma and S Iwahori. Abscisic acid content and sugar metabolism of peaches grow under water stress. J. Amer. Soc. Hort. Sci. 2000; 125, 425-8.

C Li, H Jia, Y Chai and Y Shen. Abscisic acid perception and signaling transduction in strawberry; A model for non-climacteric fruit ripening. Plant Signaling & Behavior 2011; 6, 1950-3.

Downloads

Published

2012-08-09

How to Cite

SETHA, S. (2012). Roles of Abscisic Acid in Fruit Ripening. Walailak Journal of Science and Technology (WJST), 9(4), 297–308. Retrieved from https://wjst.wu.ac.th/index.php/wjst/article/view/386