Abscisic acid levels and the rates of ethylene production during successive stages of ripening in avocado fruits (Persea americana Mill.) were determined by gas chromatography. In fruits which were selected for abscisic acid determination according to their rate of ethylene production, a rise in free abscisic acid content was observed following an increase in the rate of ethylene production. Levels of bound abscisic acid were much lower and increased later than free abscisic acid.
No takes yet. Share an insight, caveat, or question.
Adato et al. (1976) studied this question.