Locular gel formation in developing tomato fruit and the initiation of ethylene production

Locular gel formation in developing tomato fruit and the initiation of ethylene production

1987

A:PS

Ethylene production by developing tomato fruit (Lycopersicon esculentum Mill., cv. Sunny) increased 3- to 5-fold at the time of gel formation in the locules, followed by a 20-fold increase at the breaker stage. Correlation exists between ethylene production and the activities of 1-aminocyclpropane-1-carboxylic acid (ACC), ACC synthase and ethylene-forming enzyme (EFE). The results indicate that the onset of ethylene production occurs in the locule tissue of green tomato fruit prior to its initiation in the pericarp and that the locule cells may develop greater sensitivity to ethylene at an earlier stage than pericarp cells. [AS/TYW]

v.22(3):476-479, HORTSCIENCE

Research > Published Articles