EFFECT OF ETHYLENE AND CERTAIN METABOLIC GASES UPON RESPIRATION AND RIPENING OF PEARS BEFORE AND AFTER COLD STORAGE

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Abstract
Certain gases produced by ripe pears are similar in effect to ethylene in increasing the rate of respiration and ripening of pears. The production of ethylene, as indicated by leaf epinasty, could be detected in green, immature pears, but the amt. produced appeared to increase greatly as the fruit ripened.[long dash]The greatest effect from treatment was obtained with fruit picked early in the season, the magnitude of response decreasing with increase in maturity of the fruit. No increase in respiration or ripening could be obtained from ethylene treatment of fruit which had been held in storage for certain periods. Long-lived varieties responded over a greater period of time than did short-lived varieties. Pears held at 31[degree] F responded for a longer time than did similar fruit held at 37[degree] F.