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Plant Physiology 88:143-147 (1988)
© 1988 American Society of Plant Biologists

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Development and Growth Regulation

Effect of Endogenously Synthesized and Exogenously Applied Ethanol on Tomato Fruit Ripening 1

Maureen O. Kelly2 and Mikal E. Saltveit, Jr.

Department of Vegetable Crops, University of California, Davis, California 95616

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.

2 Current address: Section of Plant Biology, Cornell University, Ithaca, NY 14853.

1 Supported by grant SAL-9-870 from the California Fresh Market Tomato Advisory Board.






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Copyright © 1988 by the American Society of Plant Biologists