THE EFFECT OF HIGH-TEMPERATURE AND ETHYLENE TREATMENT ON THE RIPENING OF TOMATOES

Exogenous ethylene (100 ppm) was added to the storage atmosphere of fresh tomatoes (Lycopersicon esculentum cv. Sunny) to determine if inhibition of ripening at high temperatures (≥ 30°C) was due to reduced ethylene production or reduced sensitivity. Exogenous ethylene did not overcome inhibition of autocatalytic ethylene formation, ACC synthesis, color development or softening during storage at 30° or 37°C. Ripening inhibition at high temperatures is not merely the result of decreased production of ACC and ethylene but also a reduced sensitivity to ethylene. © 1990, Gustav Fischer Verlag, Stuttgart. All rights reserved.