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Melting‐flesh peaches produce large amounts of ethylene, resulting in rapid fruit softening at the late‐ripening stage. In contrast, stony hard peaches do not soften and produce little ethylene. The indole‐3‐acetic acid (IAA) level in stony hard peaches is low at the late‐ripening stage, resulting in low ethylene production and inhibition of fruit softening. To elucidate the mechanism of low IAA concentration...
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