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 } }
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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