Gum Accumulation of Japanese Apricot Fruit (Prunus mume Sieb. et Zucc.) was Expedited by Jasmonate

Abstract

Investigations were made into the effects of ethylene and jasmonate on gum formation of Japanese apricot fruit (Prunus mume Sieb. et Zucc.). We treated 'Benisashi' and 'Nanko' fruit that had been artificially wounded with a stainless steel needle and examined the relation between the formation of ethylene and gum accumulation. In addition, we treated 'Benisashi' fruit with ethephon, 1-methylcyclopropene (1-MCP), methyl jasmonate (JA-Me), ibuprofen, and aminoethoxyvinylglycine (AVG) to investigate the relation of these chemicals with gum accumulation. Artificial wounding induced ethylene evolutional though the gum formation was not necessarily induced. Treatment with ethephon and 1-MCP did not significantly affect fruit gumming induced by artificial wounding, whereas treatment with JA-Me accelerated gum formation. Note also that JA-Me treatment induced gum formation in intact fruit whereas ibuprofen treatment reduced gum formation. In contrast, AVG treatment did not affect gum formation of intact fruit. These results show that JA-Me expedites gum formation of Japanese apricot fruit. Moreover, ibuprofen treatment before the rapid mesocarp development stage significantly suppressed the percentage of gummed fruit.

Mechanical-chemical induction of balsam from Liquidambar excelsa trees

“…However, ethylene and methyl jasmonate as plant hormones stimulate physiological activities in trees and promote their own functions, without critical disorder, resulting in more beneficial use than sulfuric acid. Some previous studies have demonstrated the induction of gum duct formation and gum exudation in broad-leaved trees using methyl jasmonate and ethylene as stimulants (Boothby 1983;Morrison et al 1987;Saniewski et al 2004;Matsumoto et al 2009). However, experiments involving the chemical induction of Rasamala balsam are limited.…”

Effects of 1-MCP and Pre-harvest Fruit Bagging Treatments on Cold Storability of the Red-fleshed Apple ‘Kurenainoyume’

“…The upper-half cut of the fruit was immersed in 1% of hydrochloric acid in a desiccator attached to a vacuum pump and the internal air was collected by the water substitute method (Matsumoto et al, 2009). Ethylene was measured by injecting 1 mL of the collected gas into a gas chromatograph (G-3500;…”