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Effects of ethylene on the quality of fruits and vegetables



Effects of ethylene on the quality of fruits and vegetables



Food technology 40(5): 82-85



A review article discusses the advantages and disadvantages of using ethylene or an ethylene precursor (ethephon) to induce ripening of fruits and vegetables. Ethylene treatment initiates or accelerates the loss of green color in plant tissue, decreases firmness, adversely affects textural quality, increases ascorbic acid levels (tomatoes), has a differential effect on the chemical composition of certain fruits and vegetables, accelerates quality degradation during food storage/holding, and decreases chilling injury during prolonged chilled storage. The mechanism by which ethylene triggers or regulates these attributes is not known.(wz)

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Accession: 001580686

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