Effect of endogenously synthesized and exogenously applied ethanol on tomato fruit ripening

Journal Article · Thu Sep 01 00:00:00 EDT 1988 · Fish. Bull.; (United States)

DOI:https://doi.org/10.1104/pp.88.1.143· OSTI ID:5900417

Kelly, M O; Saltveit, Jr, M E

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.

• Research Organization: Univ. of California, Davis (USA)
• OSTI ID: 5900417
• Journal Information: Fish. Bull.; (United States), Journal Name: Fish. Bull.; (United States) Vol. 88:1; ISSN FSYBA
• Country of Publication: United States
• Language: English

Related Subjects

560300* -- Chemicals Metabolism & Toxicology
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ALCOHOLS
ANAEROBIC CONDITIONS
BIOLOGICAL EFFECTS
BIOSYNTHESIS
CELL DIFFERENTIATION
ETHANOL
FOOD
FRUITS
HYDROXY COMPOUNDS
INHIBITION
METHANOL
ORGANIC COMPOUNDS
PROPANOLS
SYNTHESIS
TOMATOES