Effect of Vitamin K5 and Menadione on Ripening, and Ethylene and Carbon Dioxide Production by Apple and Tomato Fruit1

Abstract

Abstract A 10-minute soak in 1.0 mm vitamin K5 reduced ethylene production over 90%, while doubling carbon dioxide production by cortical tissue from pre-climacteric apples (Malus domestica Borkh.). Reduced ethylene production persisted for at least 4 hours, while carbon dioxide production declined to rates not significantly different from the controls. Vitamin K5 also reduced ethylene production by 50% from quartered fruit of tomato (Lycopersicon esculentum Mill.) at different stages of maturity, and from cortex tissue from apples at or near their climacteric peak of ethylene production.