
TY  - JOUR
A1  - Adato, I 
A1  - Gazit, S 
A1  - Blumenfeld, A 
T1  - Relationship Between Changes in Abscisic Acid and Ethylene Production During Ripening of Avocado Fruits
JF  - Functional Plant Biology
JO  - Functional Plant Biol.
Y1  - 1976
VL  - 3
IS  - 4
SP  - 555
EP  - 558
KW  - 
UR  - https://doi.org/10.1071/PP9760555 
N2  - 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. 
ER  -

