Abstract
The stimulation by ethylene of the respiration of whole fruits and peel discs prepared from them is followed using Worcester Pearmain and Cox's Orange Pippin apples. RNA and protein synthesis in relation to ethylene stimulation is investigated in terms of incorporation of 14C-uridine and 14C-valine into RNA and protein fractions in the discs of peel. Application of ethylene (40–60 ppm) to the preclimacteric fruit induces increased ethylene production in the fruit; uridine incorporation into RNA rises to a peak followed by a peak in valine incorporation into protein, while a malate decarboxylating system develops in the ripening fruit.
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