In order to study the effects of sucrose and plant growth regulators on the anthocyanin development in ´Santa Rosa´ plum (Prunus salicina), fruits on the tree were applied with 500 ppm abscisic acid (ABA) and fruit disks were treated with various concentrations of sucrose, ABA, indoleacetic acid (IAA), and benzyladenine (BA).
1. Sucrose acted synergistically with ABA to enhance its accumulation of anthocyanin in fruit skin.
2. Development of anthocyanin in fruit skin was directly proportional to sucrose concentrations ranging from 0.1 to 0.4 M during the period from 4 weeks to 2 weeks before ripening.
3. No difference in anthocyanin development of fruit skin was observed among all concentrations ranging from 5 to 40μM of ABA.
4. Anthocyanin development was not stimulated by ABA application to fruits on the tree 3 weeks before commercial maturity.
5. IAA stimulated anthocyanin development by induction of ethylene evolution, but BA inhibited it.
6. The results suggest that there was a good relationship between anthocyanin development and sucrose or growth substances, especially ABA in plum fruits, but further study needs to elucidate its detailed mechanism.
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