Abstract
Chloroethyl)phosphonio acid ( CEPA) which is known to release ethylene in plant tissue, and (2-ehloroethyl)trimethylammonium chloride (CCC) were applied to ripening tomato and red pepper fruits. CEPA enhanced and CCC inhibited chlorophyll degradation and carotenoid formation. The inhibitory effects of CCC on fruit ripening were counteracted by CEPA treat ment. These results and those of other authors on gibberellin action in fruit ripening suggested that both CCC and gibberellin may interfere with the action of ethylene in ripening fruit.
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