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红玉苹果在—1℃下贮藏3～16周后,取果肉和种子分析,其结果表明,在贮藏初期果肉中脱落酸(ABA)含量最高,贮藏16周后下降。在贮藏期ABA含量与溃烂(breakdown)率直接相关,贮藏5周后此相关性最大,这比显现可见症状要早得多,种子中的ABA含量是在贮藏3周后最多,然后下降,到贮藏12周后检测不出。但是种子中ABA含量与溃烂率没有显著的相关性,当及早将种子的提取液注入果实中时,溃烂增加,但这与该果实种子中的ABA无关。
The results showed that the content of abscisic acid (ABA) was the highest in the early storage and decreased after 16 weeks of storage when the apple was stored at -1 ℃ for 3 ~ 16 weeks. The content of ABA in storage period was directly related to the rate of breakdown. After 5 weeks of storage, the correlation was the highest, which was much earlier than the visible symptoms. The content of ABA in seeds was the highest after 3 weeks storage, then decreased to Not detected after 12 weeks of storage. However, there was no significant correlation between ABA content and sepsis rate in the seeds, and the festering increased when the seed extract was injected into the fruit early, but this was not related to the ABA in the fruit seeds.