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Production of Ethylene by Mitochondria from Tomatoes

Nature volume 184, pages 1231–1232 (1959)Cite this article

Abstract

EVOLUTION of ethylene by ripening fruit and acceleration of ripening by application of the gas to green fruit has been of interest for many years. However, little more than the gross aspects of these phenomena has been known until recently, when Burg and Thimann1 used gas chromatography to study the evolution of ethylene by apple-tissue slices. In our laboratories we have been able to observe the production of ethylene by a mitochondrial fraction from tomatoes.

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References

  1. Burg, S. P., and Thimann, K. V., Proc. U.S. Nat. Acad. Sci., 45, 335 (1959).

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  2. Spencer, M. S., Can. J. Biochem. Physiol., 36, 596 (1958).

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  3. Pratt, H. K., Plant Physiol., 26, 304 (1951).

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  4. Spencer, M. S., Can. J. Biochem. Physiol., 36, 1261 (1956).

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Authors and Affiliations

  1. Department of Biochemistry, University of Alberta, Edmonton, Alberta

    MARY S. SPENCER

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  1. MARY S. SPENCER
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SPENCER, M. Production of Ethylene by Mitochondria from Tomatoes. Nature 184, 1231–1232 (1959). https://doi.org/10.1038/1841231a0

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