The relationships between different parameters of fruit ripening have been studied in tomato, Lycopersicon esculentum Mill. cv. Snowball. Chlorophyll degradation, fruit softening, polygalacturonase activity, titratable acids, and the rates of CO2 and ethylene evolution followed a normal pattern during ripening. However, fruits detached before reaching 100% development did not develop any red color and remained yellow‐white. Some fruits allowed to ripen on the plants developed a pale color with a normal pigment profile as scanned in an aceton/hexan extraction. Ethephon or propylene, applied to fruits, did not change these parameters but hastened the initiation of ripening.
|Number of pages||4|
|State||Published - 1 Jan 1976|
ASJC Scopus subject areas
- Plant Science
- Cell Biology