Ethanol effects on the ripening of climacteric fruit

Abstract

Abstract The ability of ethanol to inhibit the ripening of eight species of climacteric fruit was tested. Exposure to ethanol vapors at ≤6 ml kg −1 fruit for up to 6 h, a treatment that inhibited the 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 fruit, but the effect was inconsistent. Exposure to ethanol vapors at ≤2 ml kg −1 fruit for 3–6 h significantly inhibited the climacteric and delayed softening of mesocarp plugs excised from honeydew melons. In comparison to air controls, avocado fruit exposed to a flow of 80% ethanol-saturated air softened more slowly and had a delayed respiratory and ethylene climacteric, but exhibited skin and flesh browning upon ripening.