Relationship of ACC Oxidase RNA, ACC Synthase RNA, and Ethylene in Peach Fruit

Abstract

We would like to be able to regulate the softening process in peach fruit in order to obtain higher quality fruit with adequet shelf-life. The longer the fruit is left on the tree to ripen, the more flavor is developed but, the longer the fruit is left on the tree less shelf-life of the fruit remains. A series of experiments with peach fruit were undertaken in order to understand the relationship of ethylene to ACC synthase RNA and EFE RNA and their relationships to softening. In experiments that decrease the amount of these RNAs in tomato fruit, ripening and softening are delayed (Hamilton et al. (1990), Oeller et al. (1991)).