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. 1988 Sep;88(1):143–147. doi: 10.1104/pp.88.1.143

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

Maureen O Kelly 1,2, Mikal E Saltveit Jr 1
PMCID: PMC1055539  PMID: 16666255

Abstract

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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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