AUXIN OF TOMATO FRUIT AT DIFFERENT STAGES OF ITS DEVELOPMENT WITH A SPECIAL REFERENCE TO HIGH TEMPERATURE INJURIES

Publisher Website
Google Scholar
Abstract
Acidic auxin in tomato fruit at various developmental stages was examined by paper chromatography and Avena curvature test. Auxin activity of the fruit extracts was detected only in the same Rf zone as that of authentic IAA with four solvent systems, i.e., isopropanol-ammonium hydroxide-water 10:1:1 v/v, n-butanol-ammonium hydroxide-water 25:1:5 v/v, ethanol-water 7:3 v/v and n-butanol-acetic acid-water 4:1:1 v/v. Auxin content of fruit was the highest on the seventh day after anthesis, when the two-celled proembryo began to grow rapidly and the endosperm consisted of multi-cells. The second peak of auxin activity occurred on the 30th day, when the embryo, which consisted of the cotyledons, hypocotyl, and radicle, finished its most rapid growth. No auxin activity was detected in the ripe fruit. Auxin contents in fruit on the fifth, seventh, and tenth days after anthesis were lowered by a 4 hr high temperature treatment at 40° given 0–3 days after anthesis. The nature of tomato auxin and its possible role in the fruit development were discussed.

This publication has 7 references indexed in Scilit: