Ethylene Levels in Tomato Fruits Following Treatment with Ethrel1

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Abstract
Internal ethylene concentrations in green tomato fruits rose to a maximum of 30 to 70 ppm within 2 to 5 hours of dipping in a 10,000 ppm solution of Ethrel (2-chloroethylphosphonic acid), then fell to approximately 5 ppm after 24 hours. A second rise in ethylene concentration was associated with fruit ripening, and was observed both in treated fruits and in untreated fruits which ripened as a result of removal from the plant. Incubation of Ethrel with homogenates of green tomato fruits likewise resulted in evolution of ethylene. Autoclaving or boiling the homogenates did not affect activity, indicating that release of ethylene from the chemical was non-enzymatic.

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