Role of polyamines and ethylene in creasing of sweet orange fruit

Abstract

Creasing is a recurrent problem in sweet orange fruit. Higher levels of endogenous ethylene and lower levels of free polyamines (PAs) initiate the incidence of creasing in sweet orange fruit. The reduction of creasing with exogenous application of ethylene inhibitors such as putrescine, aminoethoxyvinylglycine, cobalt sulphate and acceleration of creasing with inhibitor of PAs biosynthesis and exogenous application of ethrel signifies the involvement of PAs and ethylene in creasing of sweet orange fruit.