Abstract:
A comparison was made of the composition and some metabolic changes in Manzanillo olives at different stages of maturation. The effects of cytokinins and auxins on maturation and anthocyanin accumulation in green-picked fruit were determined. Kinetin, benzyl adenine, and zeatin at concentrations not exceeding 50 parts/106 caused a marked enhancement in anthocyanin accumulation without affecting fruit maturation. NAA and 2,4,5-TP at concentrations up to 200 and 300 parts/106 respectively, also caused anthocyanin accumulation but apparently as part of a general ripening induction. © 1973 OXFORD UNIVERSITY PRESS.
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