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  • Author or Editor: Edward C. Sisler x
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2,5-NBD, a compound which competes with ethylene for binding sites and inhibits ethylene action in plant tissues, was applied to ‘Delicious’ apples (Malus domestica Borkh.) as a gas in either a closed or flowing system. Apples held in the closed system for 30 days at 25C in either 2000 or 4000 µl 2,5-NBD/liter were as firm as fruit held equally long at 5C; apples held in air at 25C were 19 N softer. Softening appeared to be mediated by ethylene. Soluble solids content and starch loss were similar for fruit held in air or in 2,5-NBD at 25C. The fruit’s internal ethylene concentration showed that 500 or 2500 µl 2,5-NBD/liter suppressed, but did not completely inhibit, autocatalytic ethylene production. The preserving effect of 2,5-NBD diminished after 50 days at 25C. Chemical names used: Bicyclo [2-2-l]-hepta-2,5-diene (2,5-norbornadiene; 2,5-NBD).

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Mature green tomatoes (Lycopersicon esculentum Mill. cv. 674) were gassed with 160 to 275 μl/liter ethylene, depending upon the experiment, from either a Catalytic Generator or gas cylinder. Tomatoes were evaluated during subsequent ripening for fruit color development and taste. The combined results of two triangle difference taste tests indicated that the panel could tell a slight difference in taste of tomatoes based on gassing method. However, panelists did not reveal a strong preference for tomatoes from either method or consistently mention a certain characteristic that made the two groups of tomatoes different. Gas chromatographic analyses of the effluent from the Catalytic Generator indicated that several compounds other than ethylene were present.

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