Ethylene-induced Ripening in Attached rin Fruits, a Non-ripening Mutant of Tomato1

Abstract

Abstract Application of (2-chloroethyl)phosphonic acid (ethephon) or ethylene gas to attached rin fruit of tomato ( Lycopersicon esculentum Mill.) induced ripening as measured by lycopene development, fruit softening, increased total soluble solids, and promotion of normal tomato flavor.

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The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.

Claims 2

Intervention effectobservedoriginal resultmeasured

Claim · model-written summary

Ethephon or ethylene gas induced ripening of attached rin tomato fruit, measured by lycopene development, fruit softening and increased total soluble solids.

Taxon: tomatoSolanum lycopersicume0
Material: rine0
Organ / stage: attached rin fruite0
Treatment: (2-chloroethyl)phosphonic acid (ethephon) or ethylene gase0
Outcome: ripeninge0
Direction: inducede0
Qualifier: as measured by lycopene development, fruit softening, increased total soluble solidse0

Not reportedComparator

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

*Solanum lycopersicum* · TaxonKod B · CC BY-SA 4.0 · Wikimedia Commons ↗

Verbatim

t0
“a Non-ripening Mutant of Tomato”
✓ located verbatim in the source · title, characters 50–81 · show in text ↑

e0
“Application of (2-chloroethyl)phosphonic acid (ethephon) or ethylene gas to attached rin fruit of tomato ( Lycopersicon esculentum Mill.) induced ripening as measured by lycopene development, fruit softening, increased total soluble solids, and promotion of normal tomato flavor”
✓ located verbatim in the source · abstract, characters 9–287 · show in text ↑

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Ethephon or ethylene gas promoted normal tomato flavor in attached rin fruit.

Taxon: tomatoSolanum lycopersicume0
Material: rine0
Organ / stage: attached rin fruite0
Treatment: (2-chloroethyl)phosphonic acid (ethephon) or ethylene gase0
Outcome: normal tomato flavore0
Direction: promotione0

Not reportedComparator

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Verbatim

e0
“Application of (2-chloroethyl)phosphonic acid (ethephon) or ethylene gas to attached rin fruit of tomato ( Lycopersicon esculentum Mill.) induced ripening as measured by lycopene development, fruit softening, increased total soluble solids, and promotion of normal tomato flavor”
✓ located verbatim in the source · abstract, characters 9–287 · show in text ↑

phosphonic acid · quality: general · Solanum lycopersicum (tomato)Positive and negative results

2 papers: 1 positive, 1 negative or no effect

1 in the opposite direction

no effect
Ethephon dip did not adversely affect juice quality of processing tomatoes.
The Effect of (2-Chloroethyl)phosphonic Acid on the Yield and Quality of Processing Tomatoes for Juice1 · 1971
Opposite direction

See all 2 papers →

2-chloroethyl group · quality: general · Solanum lycopersicum (tomato)Positive and negative results

2 papers: 1 positive, 1 negative or no effect

1 in the opposite direction

no effect
Ethephon dip did not adversely affect juice quality of processing tomatoes.
The Effect of (2-Chloroethyl)phosphonic Acid on the Yield and Quality of Processing Tomatoes for Juice1 · 1971
Opposite direction

See all 2 papers →

(2-chloroethyl)phosphonic acid · quality: general · Solanum lycopersicum (tomato)Positive and negative results

6 papers: 4 positive, 2 negative or no effect

3 papers in the same direction as this paper · 2 in the opposite direction

no effect
Tomato juice flavor did not differ between ethephon treated and untreated fruit.
Quality of Processed Tomato Products from Ethephon-ripened Fruit1 · 1975 · compared with untreated fruit
Opposite direction
no effect
Ethephon dip did not adversely affect juice quality of processing tomatoes.
The Effect of (2-Chloroethyl)phosphonic Acid on the Yield and Quality of Processing Tomatoes for Juice1 · 1971
Opposite direction
positive
Increasing ethylene levels with ethephon before heat-stress exposure increased tomato pollen quality.
Proteomics of Heat-Stress and Ethylene-Mediated Thermotolerance Mechanisms in Tomato Pollen Grains · 2018
Same direction

2 papers more in this group

See all 6 papers →

ethene · quality: general · Solanum lycopersicum (tomato)Positive and negative results

7 papers: 1 positive, 6 negative or no effect

6 in the opposite direction

no effect
Ethylene did not influence flavor compared with no added ethylene.
Composition and Flavor Quality of Fresh Market Tomatoes as Influenced by Some Postharvest Handling Procedures1 · 1978 · compared with fruits ripened without added ethylene
Opposite direction
no effect
Fruit size, yield and flavour-related chemical composition were largely unchanged by fruit-specific suppression of LeETR4
Fruit‐specific suppression of the ethylene receptor LeETR4 results in early‐ripening tomato fruit · 2007
Opposite direction
no effect
Exposure at 30 or 35 °C had no negative effect on ripe tomato quality.
Physiological Response of Mature Green Tomatoes to Treatment with Ethylene at High Temperature · 2020
Opposite direction

3 papers more in this group

See all 7 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.