ETHANOL INHIBITS RIPENING OF MELON FRUIT

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Exogenous application of ethanol (EtOH) vapor to whole tomato fruit or excised pericarp discs inhibits ripening without affecting subsequent quality. Inhibitory EtOH levels are induced in whole tomatoes by a 72 h exposure to anaerobic atmospheres at 20C. In contrast to tomatoes, exposure to EtOH vapor (0 to 6 ml EtOH/kg FW, for 3 to 6 h at 20C) did not retard ripening (e.g., changes in external color, flesh firmness, and soluble solids) of avocado, banana, cucumber, melon, peach, or plum fruit. When the blocked replicates for nectarines were sorted by the firmness of the control fruit, higher levels of EtOH vapor appeared to delay softening of the firmer fruit. From 0 to 4 ml EtOH/kg FW was injected as 95% EtOH into the seed cavity of melon fruit through a surface sterilized area near the equator of the fruit with a plastic syringe fitted with a 7.5 cm long hypodermic needle. Injection of 1 to 4 ml EtOH/kg FW inhibited the softening of `Honey Dew' and muskmelons. Slight tissue necrosis near the site of injection was noted in a few fruit. Unlike the ripening inhibition of tomatoes which is relatively insensitive to the stage of maturity, the inhibition of melon ripening by EtOH appeared to be significantly affected by the maturity of the fruit.