Abscisic Acid Extraction from Peach Fruit
Corresponding Organization : University of Westminster
Other organizations : University of Naples Federico II, Università Cattolica del Sacro Cuore, University College London
Variable analysis
- Extraction procedure: 2.5 g of homogenized sample was suspended in 25 mL of a 100% ethanolic solution, sonicated for 10 min, and stirred for 40 min at 25°, 600 RPM speed.
- ABA content of the dried extract
- Time of harvest: Fruits were harvested in June 2022 about one month after full bloom, in concomitance with the fruit thinning stage.
- Location of harvest: Orchards of "Giaccio Frutta" society (Vitulazio, Caserta, Italy, 41°10' N–14°13' E).
- Sample preparation: Whole fruits (pulp, peel, and seed) were frozen at −20 °C, lyophilized, and ground to obtain a homogenous powder.
- Extraction procedure: The method reported by Schiano et al. [23] was used with slight modifications.
- Positive control: Not mentioned.
- Negative control: Not mentioned.
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