Accessibility navigation


Abscisic acid and pyrabactin improve vitamin C contents in raspberries

Miret, J. A. and Munné-Bosch, S. (2016) Abscisic acid and pyrabactin improve vitamin C contents in raspberries. Food Chemistry, 203. pp. 216-223. ISSN 0308-8146

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.foodchem.2016.02.046

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Biodiversity, Crops and Agroecosystems Division > Crops Research Group
ID Code:79985
Publisher:Elsevier

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation