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Effect of daminozide on tomato fruit ripening

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Summary

Fruits of tomato (Lycopersicon esculentum Mill. cv. Fireball) were harvested 32 and 37 days after anthesis and dipped for 30 min in 10,000 ppm daminozide. Ripening of treated fruits, as manifested by an advancement in ethylene production and the respiratory climacteric, was accelerated by up to 7 days over control fruit.

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Authors and Affiliations

  1. Horticultural Science Department, University of Guelph, N1G 2W1, Guelph, Ontario, Canada

    F. H. Karam & D. P. Murr

Authors
  1. F. H. Karam
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  2. D. P. Murr
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Additional information

Acknowledgment. This investigation was supported by Agriculture Canada and the Ontario Ministry of Agriculture and Food.

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Karam, F.H., Murr, D.P. Effect of daminozide on tomato fruit ripening. Experientia 36, 1068–1070 (1980). https://doi.org/10.1007/BF01965974

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