Corpus ID: 3121813

Initiation of Ripening in Bartlett Pear with an Antiauxin alpha(p-Chlorophenoxy)isobutyric Acid.

@article{Frenkl1973InitiationOR,
  title={Initiation of Ripening in Bartlett Pear with an Antiauxin alpha(p-Chlorophenoxy)isobutyric Acid.},
  author={C. Frenk{\'e}l and N. Haard},
  journal={Plant physiology},
  year={1973},
  volume={52 4},
  pages={
          380-4
        }
}
  • C. Frenkél, N. Haard
  • Published 1973
  • Medicine
  • Plant physiology
  • A vacuum infiltration technique was used to apply an anti-auxin, alpha-(p-chlorophenoxy) isobutyric acid to mature green pears (Pyrus communis var. Bartlett). Application of alpha-(p-chlorophenoxy) isobutyric acid, at 0.02, 0.2, and 2.0 mm progressively accelerated the onset of chlorophyll degradation, softening, and CO(2) evolution. The action of alpha(p-chlorophenoxy) isobutyric acid is apparently independent of ethylene, since the auxin analogue depressed ethylene evolution and could… CONTINUE READING
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