Melatonin promotes ripening of grape berry via increasing the levels of ABA, H₂O₂, and particularly ethylene.

ABSTRACT: The role of melatonin in the regulation of fruit ripening and the mechanism involved remain largely unknown. In "Moldova" grape berries, melatonin accumulated rapidly from onset of veraison, reached the maximum at 94 days after bloom (DAB) and then exhibited low levels at late stages of berry ripening. By contrast, abscisic acid (ABA) and hydrogen peroxide (H₂O₂) exhibited different accumulation patterns, and ethylene was primarily produced immediately before veraison. Further experiments demonstrated that 10 and particularly 100 µM melatonin treatments increased the levels of ABA, H₂O₂, and ethylene production and promoted berry ripening compared with the control treatment, whereas 0.1 and 1.0 µM melatonin did not lead to clear effects. Addition

SUBMITTER: Xu L 

PROVIDER: S-EPMC6068098 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature