Abscisic acid and fruit ripening: Multifaceted analysis of the effect of abscisic acid on fleshy fruit ripening

Abstract Fruit is the main dietary source of sugar, fiber, vitamins and minerals. It is an indispensable food for people and animals. Its ripening process is not only related to its shelf life, but also to the quality of the fruit. Abscisic acid is an important plant hormone that regulates the ripening process of fruit, and is involved in the processes of softening, coloring and synthesis of aromatic substances. These functions are achieved through direct or indirect action on substances that regulate key ripening genes, other plant hormones and transcription factors, as well as sugars and polyamines. Fruit ripening is a complex and delicate process, although ethylene has been established as the core position of phytohormone in climacteric fruit, the role of abscisic acid has become more and more prominent as research progresses. This article mainly introduces the contribution of abscisic acid to fruit ripening from various aspects, and discusses the fruit ripening mechanism, focusing on the regulation system with abscisic acid as the core. This review also provides an outlook for future research on abscisic acid.