ISHS Acta Horticulturae 398: Postharvest Physiology of Fruits
ETHANOL INHIBITS RIPENING OF TOMATO FRUIT |
| Authors: | J.H. Hong, S.K. Lee, J.K. Kim |
| Keywords: | Chlorophyll, Climacteric, Ethylene production, Lycopene, Lycopersicon esculentum |
| Abstract:
Tomato fruit (Lycopersicon esculentum Mill, cv Recento) was harvested at mature green and breaker stage of ripeness and exposed to ethanol vapors at 5 ml/kg in a 4-L jar for 5 hr at 18C, or infiltrated with 5 ml/kg absolute ethanol. Ripening was measured as changes in Hunter color value and ethylene production. Exposure to ethanol vapors or infiltration with ethanol inhibited the development of red color in two stages of ripeness. It took 20 and 16 days for untreated tomato fruit at mature green and breaker stage, respectively, to become red ripe (Hunter 'a' value: 20) stage, while it took 32 and 22 days for tomato fruit exposed to ethanol vapors. In mature green tomato fruit, the ethylene climacteric rise of tomato fruit treated with ethanol was significantly delayed. Ethanol suppressed ethylene production in breaker tomato fruit. Effects of exposure to ethanol vapors on inhibition of ripening was more than that of infiltration with ethanol in mature green and breaker tomato fruit. | |
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