Descriptive Physiology and Biochemistry of the Abnormally Ripening Tomato Fruit (Lycopersicon esculentum) cv. Snowball

YOSEF MIZRAHI, HERBERT C. DOSTAL, JOE H. CHERRY

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5 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)309-312
Number of pages4
JournalPhysiologia Plantarum
Volume38
Issue number4
DOIs
StatePublished - 1 Jan 1976
Externally publishedYes

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