Effects of abscisic acid (ABA) on ethanol fermentation during postharvest ripening of Nanguo pear fruit (Pyrus ussuriensis Maxim.)

Jingyi Lv,Dongle Xu,Yingzhi Zhang,Siyang Ding,Mingyu Sun,Lin Bai,Yonghong Ge,Jianrong Li

Scientia Horticulturae（2021）

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摘要

•ABA accelerated postharvest ripening of nanguo pears, whereas NDGA delayed it.•Ethanol fermentation was promoted by ABA while inhibited by NDGA during ripening.•ABA had a promoting effect on glycolysis while NDGA had the opposite effect.•The TCA cycle in Nanguo pears was modulated by ABA during ripening.•Expression of PDC and ADH was differentially regulated by ABA during ripening.

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关键词

Ethanol fermentation,Abscisic acid,Pear fruit,Ripening

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