Abscisic Acid Content in Chilled Tomato Fruit
- 1 October 1990
- journal article
- research article
- Published by American Society for Horticultural Science in HortScience
- Vol. 25 (10) , 1265-1267
- https://doi.org/10.21273/hortsci.25.10.1265
Abstract
Free abscisic acid (ABA) was determined in pericarp of mature-green tomato fruit before and after chilling at 2C for 12 days, in chilling-sensitive and chilling-tolerant cultivars. After being ripened at 20C, these fruit were compared with field-ripened fruit. Chilled fruit contained 2 to 3 times the amount of free ABA as did unchilled. The ABA isolation method described involves the use of preparative and analytical high performance liquid chromatography followed by gas chromatography.This publication has 3 references indexed in Scilit:
- Response of Tomato Plants to Stressful TemperaturesPlant Physiology, 1981
- Chilling injury in cotton (Gossypium hirsutum L.) Prevention by abscisic acidPlant and Cell Physiology, 1979
- Rapid Separation and Quantification of Abscisic Acid from Plant Tissues Using High Performance Liquid ChromatographyPlant Physiology, 1977