Inhibition of Apple Ripening by Succinic Acid, 2,2-Dimethyl Hydrazide and its Reversal by Ethylene

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Abstract
Ripening of Mclntosh apples (Malus sylvestris L.) was delayed by treatments of succinic acid 2,2-dimethyl hydrazide (B-9) applied 2 weeks after bloom. The extent of retardation was dependent on concentration to 7.4 x 10-2 [image], at which level complete inhibition of ripening occurred under the conditions applied. The onset of the respiratory climacteric and fruit firmness changes were factors used to assess ripening. The inhibitory effect of B-9 was counteracted by 100 ppm of ethylene. This counteraction was independent of B-9 concentration or chronological age of fruit during the period of July 4 to Sept 20, 1967. The data suggest that B-9 suppresses ethylene biosynthesis or action within the fruit and that this suppression is not related to fruit maturity.