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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

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


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
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Crop Science
ID Code:79985

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