Endogenous Gibberellins in Developing Fruits of Ziziph us mauritiana Lam. and Aegle marmelos Correa.
TL;DR: From immature young fruits of Ziziphus mauritiana and Aegle marmelos gibberellin-like factors were isolated and peak gibb Berellin activity occurred during the early period of fruit growth and decreased during rapid fruit growth.
Abstract: Summary From immature young fruits of Ziziphus mauritiana and Aegle marmelos gibberellin-like factors were isolated The factors a 1 , a 2 , a 3 , and a 4 of Ziziphus were similar to gibberellins A 1 , A 3 , A 9 , and A 4 The factors x 1 , x 2 , x 3 isolated from Aegle marmelos behaved similarly to gibberellins A 1 , A3, and A9on paper, thin layer, and silicic acid, celite column chromatographic techniques In both fruits peak gibberellin activity occurred during the early period of fruit growth and decreased during rapid fruit growth The possible significance of the finding is discussed in view of fruit development
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TL;DR: It can be concluded that the auxin promoters are probably not the “citrus auxin”, and abscisic acid-like inhibitors were found to accumulate in the external layers of the fruit, increasing in content as time advances.
Abstract: The regulative systems of auxins, gibberellin-like substances and their inhibitors in citrus fruit were studied. Masking caused by a high content of inhibitors was eliminated by using a refined method of solvent partition. Considerable amounts of auxins and gibberellin-like substances were detected in all stages of fruit development. The auxin system of the citrus fruit is highly complex and consists of various elements which undergo dynamic changes throughout the growth period. The identity of the auxins was studied using IAA-2-14C, and 88% of the radioactivity specifically migrated into the etheric pH 6.0 fraction. Although the prominent zones of promotion do not coincide with IAA, it can be concluded that the auxin promoters are probably not the “citrus auxin”. Abscisic acid-like inhibitors were found to accumulate in the external layers of the fruit, increasing in content as time advances.
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