ABSCISIC-ACID (ABA) AND 1-AMINOCYCLOPROPANE-1-CARBOXYLIC ACID (ACC) CONTENT DURING GROWTH OF SATOHNISHIKI CHERRY FRUIT, AND THE EFFECT OF ABA AND ETHEPHON APPLICATION ON FRUIT-QUALITY

Changes in concentrations of endogenous abscisic acid (ABA) and 1-amin ocyclopropane-1-carboxylic acid (ACC) in 'Satohnishiki' cherry fruit ( Prunus avium L.), and the effects of ABA and ethephon application on f ruit quality were investigated. The ABA content in the peel and pulp w as low until 33 d, but subsequently increased dramatically. Although t he ACC levels were low throughout the growth period, its level in the pulp was highest at the earlier stage of growth, while that in the pee l increased slightly at a later stage. ABA application 36 DAFB increas ed the total sugar content of fruit and stimulated the accumulation of anthocyanin. In contrast, ABA and ethephon applications 36 DAFB decre ased the malic acid contents, whereas applications 30 DAFB failed to r educe the malic acid levels. These results suggest that the ABA may be closely related to the maturation of cherry fruit, and that the effec ts of ABA and ethephon on maturation may vary with the time of applica tion.