Abstract
EVOLUTION of ethylene by ripening fruit and acceleration of ripening by application of the gas to green fruit has been of interest for many years. However, little more than the gross aspects of these phenomena has been known until recently, when Burg and Thimann1 used gas chromatography to study the evolution of ethylene by apple-tissue slices. In our laboratories we have been able to observe the production of ethylene by a mitochondrial fraction from tomatoes.
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References
Burg, S. P., and Thimann, K. V., Proc. U.S. Nat. Acad. Sci., 45, 335 (1959).
Spencer, M. S., Can. J. Biochem. Physiol., 36, 596 (1958).
Pratt, H. K., Plant Physiol., 26, 304 (1951).
Spencer, M. S., Can. J. Biochem. Physiol., 36, 1261 (1956).
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SPENCER, M. Production of Ethylene by Mitochondria from Tomatoes. Nature 184, 1231–1232 (1959). https://doi.org/10.1038/1841231a0
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DOI: https://doi.org/10.1038/1841231a0
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