METHYL JASMONATE INDUCES GUMS AND STIMULATES ANTHOCYANIN ACCUMULATIONIN PEACH SHOOTS

The effect of methyl jasmonate (JA-Me) on the induction of gum was stu died in relation to the action of ethylene in peach (Prunus persica Ba tsch cv. Benishimizu) shoots. JA-Me applied at concentrations of 0.1-2 .5% (w/w) in lanolin paste to current growing or older shoots substant ially induced gums 3 days after treatment. The amount of gums exuded i ncreased depending on the dose of JA-Me. Ethephon (2-chloroethylphosph onic acid) at 1 or 2% (w/w) in lanolin induced gum and strongly enhanc ed the promoting effect of JAMe on gum formation. JA-Me also induced a nthocyanin accumulation in current growing shoots, but ethephon did no t. Anthocyanin accumulation in response to JA-Me at a concentration of 10 mg/liter or higher was observed also in the cut shoots of peach. E thephon (100 mg/liter) substantially inhibited anthocyanin accumulatio n induced by JA-Me. These facts suggest that JA-Me plays an important role in gum formation as well as ethylene and in anthocyanin accumulat ion and that these processes are not necessarily accompanied by each o ther in peach shoots.