AUXIN OF TOMATO FRUIT AT DIFFERENT STAGES OF ITS DEVELOPMENT WITH A SPECIAL REFERENCE TO HIGH TEMPERATURE INJURIES

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概要

• 論文の詳細を見る

• Acidic auxin in tomato fruit at various developmental stages was examined by paper chromatography and Avena curvature test. Auxin activity of the fruit extracts was detected only in the same R_f zone as that of authentic. IAA with four solvent systems, i.e., isopropanol-ammonium hydroxide-water 10:1:1, v/v, n-butanol-ammonium hydroxide-water 25:1:5: v/v, ethanol-water 7:3 v/v and n-butanol-acetic acid-water 4:1:1 v/v. Auxin content of fruit was the highest on the seventh day after anthesis, when the two-celled proembryo began to grow rapidly and the endosperm consisted of multi-cells. The second peak of auxin activity occurred on the 30th day, when the embryo, which consisted of the cotyledons, hypocotyl, and radicle, finished its most rapid growth. No auxin activity was detected in the ripe fruit. Auxin contents in fruit on the fifth, seventh, and tenth days after anthesis were lowered by a 4 hr high temperature treatment at 40°given 0-3 days after anthesis. The nature of tomato auxin and its possible role in the fruit development were discussed.

• 日本植物生理学会の論文

著者

• Iwahori Shuichi

  Laboratory Of Fruit Science

• Iwahori Shuichi

  Laboratory Of Horticnlture Faculty Of Agriculture University Of Tokyo

関連論文

• AUXIN OF TOMATO FRUIT AT DIFFERENT STAGES OF ITS DEVELOPMENT WITH A SPECIAL REFERENCE TO HIGH TEMPERATURE INJURIES
• Prevention of Abscission of Ponkan, Citrus reticulata Blanco, Leaves by Various Calcium Salts

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