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Food Chem. 2016 Jul 15;203:216-223. doi: 10.1016/j.foodchem.2016.02.046. Epub 2016 Feb 6.

Abscisic acid and pyrabactin improve vitamin C contents in raspberries.

Author information

1
Departament de Biologia Vegetal, Universitat de Barcelona, Facultat de Biologia, Avinguda Diagonal 643, 08028 Barcelona, Spain.
2
Departament de Biologia Vegetal, Universitat de Barcelona, Facultat de Biologia, Avinguda Diagonal 643, 08028 Barcelona, Spain. Electronic address: smunne@ub.edu.

Abstract

Abscisic acid (ABA) is a plant growth regulator with roles in senescence, fruit ripening and environmental stress responses. ABA and pyrabactin (a non-photosensitive ABA agonist) effects on red raspberry (Rubus idaeus L.) fruit development (including ripening) were studied, with a focus on vitamin and antioxidant composition. Application of ABA and/or pyrabactin just after fruit set did not affect the temporal pattern of fruit development and ripening; neither provitamin A (carotenoids) nor vitamin E contents were modified. In contrast, ABA and pyrabactin altered the vitamin C redox state at early stages of fruit development and more than doubled vitamin C contents at the end of fruit ripening. These were partially explained by changes in ascorbate oxidation and recycling. Therefore, ABA and pyrabactin applications may be used to increase vitamin C content of ripe fruits, increasing fruit quality and value. However, treatments containing pyrabactin-combined with ABA or alone-diminished protein content, thus partially limiting its potential applicability.

KEYWORDS:

Abscisic acid; Abscisic acid (PubChem CID: 5280896); Antioxidants; Ascorbic acid (PubChem CID: 54670067); Dehydroascorbate; Dehydroascorbic acid (PubChem CID: 440667); Enzymatic activity; Fruit ripening; Hydrogen peroxide (PubChem CID: 784); Pyrabactin (PubChem CID: 1125790); Rubus idaeus; Tocopherol; alpha-Tocopherol (PubChem CID: 14985); delta-Tocopherol (PubChem CID: 92094)

PMID:
26948608
DOI:
10.1016/j.foodchem.2016.02.046
[Indexed for MEDLINE]

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