ETHANOL EFFECTS ON THE RIPENING OF CLIMACTERIC FRUIT

The ability of ethanol to inhibit the ripening of eight species of cli macteric fruit was tested. Exposure to ethanol vapors at less than or equal to 6 ml kg(-1) fruit for up to 6 h, a treatment that inhibited t he ripening of mature-green tomatoes by 7 days, failed to inhibit the ripening of whole banana, honeydew, muskmelon, nectarine, pear, peach, and plum fruit. In contrast, ethanol directly injected into the seed cavity of muskmelon or honeydew melons resulted in firmer ripened frui t, but the effect was inconsistent. Exposure to ethanol vapors at less than or equal to 2 ml kg(-1) fruit for 3-6 h significantly inhibited the climacteric and delayed softening of mesocarp plugs excised from h oneydew melons. In comparison to air controls, avocado fruit exposed t o a flow of 80% ethanol-saturated air softened more slowly and had a d elayed respiratory and ethylene climacteric, but exhibited skill and f lesh browning upon ripening. (C) 1997 Elsevier Science B.V.