EFFECT OF ETHYLENE, ETHYLENE CHLOROHYDRIN, AND ULTRA-VIOLET LIGHT ON CARBOHYDRATE CONTENT OF STORED APPLES

1 July 1934

journal article
research article
Published by Oxford University Press (OUP) in Plant Physiology

Vol. 9 (3) , 637-643
https://doi.org/10.1104/pp.9.3.637

Abstract

Ethylene, ethylene chlorohydrin, and ultraviolet treatments of stored apples of Rome Beauty, Stayman Winesap, and Ben Davis vars. did not materially affect the chemical composition of the fruit or the pH value of the expressed juices as compared with similarly stored, untreated fruits. Ethylene treatment hastened the color change from green to yellow and likewise accelerated the softening of the apple tissues.

This publication has 2 references indexed in Scilit:

Effect of Ethylene on the Ripening of Bananas
Botanical Gazette, 1931
Ethylene Treatment of Tomatoes
Industrial & Engineering Chemistry, 1931