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Initiation of Ripening in Bartlett Pear with an Antiauxin (p-Chlorophenoxy)isobutyric Acid ^1,2

^a Department of Horticulture and Forestry and Department of Food Science, Rutgers University, New Brunswick, New Jersey 08903

A vacuum infiltration technique was used to apply an anti-auxin, -(p-chlorophenoxy) isobutyric acid to mature green pears (Pyrus communis var. Bartlett). Application of -(p-chlorophenoxy) isobutyric acid, at 0.02, 0.2, and 2.0 mM progressively accelerated the onset of chlorophyll degradation, softening, and CO₂ evolution. The action of (p-chlorophenoxy) isobutyric acid is apparently independent of ethylene, since the auxin analogue depressed ethylene evolution and could overcome ethylene deficiency in fruit ripening under hypobaric conditions.

The auxin analogue decreased the Michaelis constant of indoleacetic acid oxidase in vitro, suggesting that the antiauxin action of -(p-chlorophenoxy) isobutyric acid is the acceleration in the breakdown of endogenous auxins in fruit and subsequently the initiation of ripening.

² This study was supported in part by Hatch Funds.

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