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Effects of ethylene on the quality of fruits and vegetables
ARTIFICIAL RIPENING OF FRUITS BY ETHYLENE. The rapid ripening of fruits by gases of incomplete combustion—the so-called bivalent compounds—has been known for ages; long ago the Chinese used incense fumes to ripen pears.
Watada, A.E.
A review article discusses the advantages and disadvantages of using ethylene or an ethylene precursor (ethephon) to induce ripening of fruits and vegetables. Ethylene treatment initiates or accelerates the loss of green color in plant tissue, decreases firmness, adversely affects textural quality, increases ascorbic acid levels (tomatoes), has a differential effect on the chemical composition of certain fruits and vegetables, accelerates quality degradation during food storage/holding, and decreases chilling injury during prolonged chilled storage. The mechanism by which ethylene triggers or regulates these attributes is not known.(wz)
1987/US/US1987_0.rdf
A review article discusses the advantages and disadvantages of using ethylene or an ethylene precursor (ethephon) to induce ripening of fruits and vegetables. Ethylene treatment initiates or accelerates the loss of green color in plant tissue, decreases firmness, adversely affects textural quality, increases ascorbic acid levels (tomatoes), has a differential effect on the chemical composition of certain fruits and vegetables, accelerates quality degradation during food storage/holding, and decreases chilling injury during prolonged chilled storage. The mechanism by which ethylene triggers or regulates these attributes is not known.(wz)