Abstract
SINCE Gane1 identified ethylene as a volatile product of ripening apples, other workers2–4 have demonstrated its production by other fruits, leaves and the fungus Penicillium digitatum. The identification by conversion to ethylene dibromide and then to the crystalline substance NN′-diphenylethylene-diamine established ethylene as the predominant olefine, but did not specifically exclude higher homologues the derivatives of which could be lost during crystallization of the main product. As the volatile emanations of apples include a series of acids and alcohols with one to six carbon atoms5–7, the absence of a corresponding series in the olefines cannot be accepted without rigorous proof.
Similar content being viewed by others
Article PDF
References
Gane, R., J. Pom. Hort. Sci., 13, 351 (1935).
Biale, J. B., Young, R. E., and Olmstead, A. J., Plant Physiol., 29, 168 (1954).
Pratt, H. K., Plant Physiol., 29, 16 (1954).
Young, R. E., Pratt, H. K., and Biale, J. B., Plant Physiol., 26, 304 (1951).
Thompson, A. R., Austral. J. Sci. Res., B, 4, 283 (1951).
Henze, R. E., Baker, C. E., and Quackenbush, F. W., Proc. Amer. Soc. Hort. Sci., 61, 237 (1953).
Meigh, D. F., J. Sci. Food Agric., 8, 313 (1957).
Young, R. E., Pratt, H. K., and Biale, J. B., Anal. Chem., 24, 551 (1952).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
HUELIN, F., KENNETT, B. Nature of the Olefines produced by Apples. Nature 184, 996 (1959). https://doi.org/10.1038/184996a0
Issue Date:
DOI: https://doi.org/10.1038/184996a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.