The physiology of deciduous fruits in storage

Smock, R. M.

doi:10.1007/bf02861166

Cited by 9 publications

(5 citation statements)

References 46 publications

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“…In contrast to vegetative plant organs, ethanol biosynthesis is a normal occurrence in the development of some fruits (13,28). For example, ethanol and acetaldehyde increase dramatically during ripening of pears (14).…”

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confidence: 99%

Effect of Endogenously Synthesized and Exogenously Applied Ethanol on Tomato Fruit Ripening

Kelly¹,

Saltveit²

1988

Plant Physiol.

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Tomato (Lycopersicon esculentum Mill. var Castlemart) fruit ripening was inhibited by tissue concentrations of ethanol that were produced by either exposure to exogenous ethanol vapors or synthesis under anaerobic atmospheres. Ethanol was not detected in aerobically ripened tomato fruit. Ripening was not inhibited by exposure to methanol at an equivalent molar concentration to inhibitory concentrations of ethanol, while ripening was slightly more inhibited by n-propanol than by equivalent molar concentrations of ethanol. The mottled appearance of a few ripened ethanol-treated fruit was not observed in n-propanol-treated fruit.and, at some stages of maturity, stimulated respiration and ethylene synthesis ofJapanese persimmon (10, 1 1). Acetaldehyde promoted ripening and ethylene synthesis in pears (14) and promoted color formation and a climacteric-like respiratory rise in blueberry and strawberry fruit (15). Treatment of blueberries, tomatoes, and pears with ethanol or acetaldehyde vapors increased their sugar content and sugar-acid ratio and induced desirable flavor changes (23). These compounds were less effective in promoting color changes than ethylene but had a more positive effect on flavor.A previous communication from this laboratory (26) reported inhibition of ripening of tomato fruit by ethanol. In the study described here, we have further investigated this phenomenon to better characterize the role of ethanol in fruit ripening.

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confidence: 99%

Effect of Endogenously Synthesized and Exogenously Applied Ethanol on Tomato Fruit Ripening

Kelly¹,

Saltveit²

1988

Plant Physiol.

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“…Ethanol has also exhibited the ability to inhibit the synthesis and action of ethylene (Saltveit and Mencarelli 1988). Ethanol is a natural metabolite produced by plant tissue under aerobic (Smock 1944) and anaerobic (Saltveit 1989, Kelly andSaltveit 1989) conditions. Like other anti-ethylene compounds, ethanol might also ext end the bulb onion dormancy.…”

Section: Introductionmentioning

confidence: 99%

Effects of Pre-Storage Treatment with Ethanol and CO<sub>2</sub> on Onion Dormancy

1970

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Onion ( Allium cepa L.) cvs. 'Tazan' and 'Iyomante' were pre-treated either with ethanol (at a dose of 0.34, 0.68 and 0.91g.kg -1 ) and stored at 0, 10, 20 and 30ºC or with 100% CO2 (for 3.5, 7 and 14 days) and stored at 20ºC. Treatment of onion with ethanol delayed rooting, sprouting and reduced decay in both cultivars. Chemical analysis and organoleptic tests showed that the treatments had no adverse effect on the quality of onion. Pre-storage treatment with 100% CO2 for 3.5 and 7 days enhanced rooting and sprouting, while 14-days treatment exhibited a slight inhibitory effect.

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“…Ethytene is welt recognized as a physiologically active gas baving a profound influence upon ptants (1,6,8,14,36,43,46). Outstanding among its properties are tbose of inducing and accelerating abscission, fruit ripening and coloring (1,6,8,12,46).…”

Section: Introductionmentioning

confidence: 99%

“…Little is known concerning the mode of action by which enzymes interact in the control of abscission, particularly in cotton defoliation and boll shedding. A voluminous literature exists, however, describing the enzymes involved in the post harvest physiology of fruits (6,22,29,36,39,43,45,46,48).…”

Section: Introductionmentioning

confidence: 99%