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Changes in ethylene and CO 2 during the ripening of apples
Author(s) -
Reid M. S.,
Rhodes M. J. C.,
Hulme A. C.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240815
Subject(s) - ripening , ethylene , climacteric , respiration , orange (colour) , chemistry , horticulture , production rate , botany , food science , biology , biochemistry , catalysis , endocrinology , industrial engineering , menopause , engineering
The internal concentrations and production of both ethylene and CO 2 were measured during the maturation and ripening of Cox's Orange Pippin apples. Within 12 hours of the onset of the respiration climacteric there was no measurable increase in the production of ethylene and the data indicate that the increase in ethylene production is synchronous with the increased CO 2 production that marks the start of ripening. It therefore appears that a factor other than a change in the rate of ethylene production determines the time at which apples commence ripening.