The postharvest ripening of strawberry fruits induced by abscisic acid and sucrose differs from their in vivo ripening

Tatiane Jéssica Siebeneichler,Rosane Lopes Crizel, Gustavo Henrique Camozatto,Bruna Trindade Paim,Rafael da Silva Messias,César Valmor Rombaldi,Vanessa Galli

Food Chemistry（2020）

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摘要

•Postharvest ripening of strawberry is dependent on abscisic acid.•Sucrose and abscisic acid treatments accelerated the accumulation of anthocyanins.•Sucrose application induces the content of fructose and glucose in the fruits.•Exogenous application of abscisic acid induces its synthesis and glycosylation.•Mannitoldelayspostharvestripeningsimilarto anabscisic acidinhibitor.

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关键词

Non-climacteric fruit,Fruit maturation,Anthocyanins,Phytohormone,Sugar

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