Ethylene
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Ethylene (C2H4) is a gaseous plant hormone that regulates many physiological processes in plants. It is produced in wounded, senescing, or ripening plant tissues and is transported via diffusion. Ethylene binds to receptor proteins which then trigger a variety of molecular responses. These include stimulating the production of enzymes involved in fruit ripening that cause softening, sweetening, and color changes. Physiological activities of ethylene include promoting fruit ripening, accelerating leaf and flower abscission, inducing stem epinasty in tomatoes, disrupting photomorphogenesis and geotropism, and stimulating flowering in some plants.
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Role of Etylene in Postharvest Technology
Ethylene is a plant hormone that regulates many processes in plants including fruit ripening. It is produced through the Yang cycle which converts methionine to ethylene via S-adenosylmethionine and ACC. Ethylene triggers gene expression changes and promotes fruit ripening. Exposing climacteric fruits to low levels of ethylene for at least 12 hours induces ripening. Ethylene treatment is used postharvest for de-greening, sprout inhibition, flower induction, and accelerating fruit ripening. There are different methods for applying ethylene including shot systems, flow-through systems, and using ethylene generators, ethephon, calcium carbide, or enclosure with ripe fruit.
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Ethylene is a very important plant hormone and it plays a significant role in the post harvest life of fresh produce. Sometimes being positive and sometimes not. The damage resulting from ethylene exposure could easily be minimized if there was a greater awareness of the potential harm and the simple measures that can be used to prevent damage.
Ethylene Gas Presentation
The document discusses proper storage of fresh produce to reduce spoilage from ethylene gas. It notes that ethylene is a gas produced by certain fruits that causes other produce to ripen faster. Storing ethylene-producing and ethylene-sensitive produce separately can extend shelf life. Produce should also be stored at different locations based on whether they are fruits or vegetables to avoid cross-contamination. Proper storage can save money and provide fresher, tastier produce.
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Ethylene
This document discusses ethylene, a plant hormone that plays an important role in fruit ripening. It describes how ethylene is produced through the methionine pathway and triggers climacteric fruit to ripen. Factors like stage of development, auxins, injuries and temperature can influence ethylene production. The document also categorizes fruits based on their ethylene production rates and discusses how ethylene can be removed or its action inhibited during storage to extend shelf life.
Role of ethylene in fruit ripening
The document discusses mechanisms of fruit ripening and methods used to induce or delay ripening. It covers three main changes during ripening: structural, physical and biochemical. Common ripening induction methods like smoking and use of ripening agents like calcium carbide and ethephon are described. Optimal conditions for controlled ripening using ethylene gas are provided for different fruits. Methods to manage ethylene concentration and absorb or inhibit ethylene using products like 1-MCP are also summarized. The effects of ethephon and ethylene gas on total soluble solids during pear ripening are shown. In conclusion, ethylene absorbents and inhibitors are effective for delayed ripening while ethephon is recommended over calcium carbide for safe commercial fruit ripening
biochemistry of fruit ripening
This document summarizes the key biochemical processes involved in fruit ripening. It discusses how ripening is characterized by an increase in respiration rate and ethylene production. Ripening involves the breakdown of chlorophyll and synthesis of carotenoids, resulting in color changes. It also involves the increased activity of enzymes that degrade cell walls and starch, and synthesize volatile compounds responsible for flavor and aroma. Overall, ripening transforms hard, green fruits into soft, colored fruits with enhanced flavor due to changes in pigments, sugars, acids, and production of volatile compounds.
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Role of Etylene in Postharvest Technology
Ethylene is a plant hormone that regulates many processes in plants including fruit ripening. It is produced through the Yang cycle which converts methionine to ethylene via S-adenosylmethionine and ACC. Ethylene triggers gene expression changes and promotes fruit ripening. Exposing climacteric fruits to low levels of ethylene for at least 12 hours induces ripening. Ethylene treatment is used postharvest for de-greening, sprout inhibition, flower induction, and accelerating fruit ripening. There are different methods for applying ethylene including shot systems, flow-through systems, and using ethylene generators, ethephon, calcium carbide, or enclosure with ripe fruit.
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Ethylene is a very important plant hormone and it plays a significant role in the post harvest life of fresh produce. Sometimes being positive and sometimes not. The damage resulting from ethylene exposure could easily be minimized if there was a greater awareness of the potential harm and the simple measures that can be used to prevent damage.
Ethylene Gas Presentation
The document discusses proper storage of fresh produce to reduce spoilage from ethylene gas. It notes that ethylene is a gas produced by certain fruits that causes other produce to ripen faster. Storing ethylene-producing and ethylene-sensitive produce separately can extend shelf life. Produce should also be stored at different locations based on whether they are fruits or vegetables to avoid cross-contamination. Proper storage can save money and provide fresher, tastier produce.
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This document discusses ethylene, a plant hormone that plays an important role in fruit ripening. It describes how ethylene is produced through the methionine pathway and triggers climacteric fruit to ripen. Factors like stage of development, auxins, injuries and temperature can influence ethylene production. The document also categorizes fruits based on their ethylene production rates and discusses how ethylene can be removed or its action inhibited during storage to extend shelf life.
Role of ethylene in fruit ripening
The document discusses mechanisms of fruit ripening and methods used to induce or delay ripening. It covers three main changes during ripening: structural, physical and biochemical. Common ripening induction methods like smoking and use of ripening agents like calcium carbide and ethephon are described. Optimal conditions for controlled ripening using ethylene gas are provided for different fruits. Methods to manage ethylene concentration and absorb or inhibit ethylene using products like 1-MCP are also summarized. The effects of ethephon and ethylene gas on total soluble solids during pear ripening are shown. In conclusion, ethylene absorbents and inhibitors are effective for delayed ripening while ethephon is recommended over calcium carbide for safe commercial fruit ripening
biochemistry of fruit ripening
This document summarizes the key biochemical processes involved in fruit ripening. It discusses how ripening is characterized by an increase in respiration rate and ethylene production. Ripening involves the breakdown of chlorophyll and synthesis of carotenoids, resulting in color changes. It also involves the increased activity of enzymes that degrade cell walls and starch, and synthesize volatile compounds responsible for flavor and aroma. Overall, ripening transforms hard, green fruits into soft, colored fruits with enhanced flavor due to changes in pigments, sugars, acids, and production of volatile compounds.
Ethylene biosynthesis and role in plants
Ethylene was first observed in the 19th century to cause trees near street lamps to defoliate more than others. In the early 20th century, it was identified as a natural product in plants and shown to have dramatic effects, leading to its classification as a plant hormone. Ethylene is produced in many plant tissues and is highest in senescing and ripening tissues. It is a simple gas that can easily diffuse within and out of plant tissues and is biologically active at very low concentrations. Ethylene is synthesized from methionine and plays a key role in processes like fruit ripening and leaf abscission.
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Ethylene is a plant hormone that promotes fruit ripening. AgraCo produces ethylene filters that use zeolite coated with potassium permanganate to oxidize and remove ethylene from the air, extending the shelf life of fruits and vegetables. The filters are placed in air circulation systems or near produce. Tests by the US Navy found the filters extended shelf life up to 245% for tomatoes and customers reported reduced spoilage and increased flower longevity when using the filters.
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This document presents an overview of fruit ripening physiology and biochemistry. It discusses how ripening involves changes in composition, including conversion of starch to sugar and changes in color, firmness, and aroma. The key metabolic changes that occur are increases in biosynthesis and respiration, mediated by the ripening hormone ethylene. Ripening involves degradation of chlorophyll and synthesis of pigments, hydrolysis of starch and production of aromas, and enzymatic breakdown of cell walls and pectin that causes softening. The document also examines ethylene biosynthesis and the roles of various enzymes in the ripening process.
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Ethylene is a plant hormone that promotes ripening and aging. It is produced naturally by plants and through combustion. During the 19th century, it was observed that trees near street lamps with coal gas defoliated more, and ethylene in the coal gas was found to be responsible. Ethylene is derived from methionine and promotes processes like fruit ripening, leaf abscission, and seed germination. It is measured using gas chromatography and its signaling pathway involves binding to a copper-containing receptor protein that activates transcription factors when ethylene is present.
Biochemistry of fruit ripening
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This document summarizes the biochemistry of fruit ripening. It discusses how ethylene acts as a ripening hormone, triggering climacteric ripening through a process of biosynthesis. Ethylene production is regulated by the enzymes ACC synthase and ACC oxidase. During ripening, ethylene causes chlorophyll degradation and synthesis of pigments like carotenoids and anthocyanins. It also increases the production of volatile compounds and enzymes involved in softening through cell wall degradation. Overall, the document provides an overview of the key biochemical processes and changes involved in fruit ripening mediated by the plant hormone ethylene.
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This document summarizes the key enzymatic and physiological changes that occur during fruit ripening, including enzymatic changes, changes in texture, respiration, and transpiration. It discusses how ripening is initiated by enzymes like pectinesterase, polygalacturonase, and cellulase, which cause softening by breaking down cell walls. Respiration increases during ripening, especially in climacteric fruits, while transpiration causes water loss. Studies on different fruits like guava, papaya, and banana are referenced to show how these changes have been observed and impact quality.
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Ripening is the process by which fruits develop their desirable qualities like flavor, color, and texture. There are two types of ripening - climacteric, which includes fruits like mango and banana, and non-climacteric like orange. Simple technologies are available to farmers for proper ripening, like keeping unripe and ripe fruits together or using smoke to release ethylene and speed up ripening. Ethylene gas or dipping fruits in ethrel solution can also induce ripening within a couple days. While calcium carbide was used to ripen fruits, it is now banned and ethylene is considered the safest method. Optimal conditions for fruit ripening involve temperature, humidity, low ethylene concentration, and
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This document discusses fruit ripening conditions and factors that influence the ripening process. It describes how climacteric and non-climacteric fruits differ in their respiration rates during ripening. Ripening involves physical and chemical changes in the fruit brought about by ethylene exposure and environmental conditions like temperature and humidity. Key changes during ripening include softening of texture, changes in color, sugar content, acidity, and the development of flavor and aroma compounds. The role of ethylene and controlled atmosphere storage conditions in modulating the ripening process is also covered.
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Fruit ripening
Ripening is a process in fruits that makes them acceptable for consumption by converting starch to sugar, changing color, and developing full flavor and aroma. Ripening is triggered by the plant hormone ethylene in climacteric fruits like bananas and tomatoes, causing a spike in respiration. In commercial operations, controlled ethylene exposure is used to induce ripening. Treatment with 1-methylcyclopropene binds ethylene receptors and inhibits ripening, allowing longer storage of climacteric fruits.
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Ethylene
1. Ethylene is a plant hormone that influences many aspects of plant growth and development. It plays an important role in fruit ripening.
2. Ethylene's effects on plants were observed as far back as ancient Egypt, China, and India, where smoke or burning materials were used to stimulate ripening.
3. Ethylene is produced by plants, bacteria, and fungi. It is involved in processes like stimulating seed germination, root and shoot growth, flowering, leaf and fruit drop, and fruit ripening.
Plant growth regulators(Ethylene)
Ethylene the only gaseous plant hormone (C2H4)
This is a simple gas that is produced naturally in small quantities by many plant tissues and is able to diffuse readily, via intercellular spaces, throughout the entire plant body.
Ethylene is involved primarily in plant responses to environmental stresses such as flooding and drought, and in response to infection, wounding and mechanical pressure.
It also influences a wide range of developmental processes, including shoot elongation, flowering, seed germination, fruit ripening and leaf abscission and senescence.
Ethylene biosynthesis in plants by eshfaq bhatt
Ethylene is a plant hormone that regulates many growth processes. It was first discovered in 1901 when it was observed that coal gas caused unusual effects in plants. Ethylene is produced naturally in plants from the amino acid methionine through a three step process. Levels of ethylene are regulated by biosynthesis, transport throughout the plant, and breakdown. Ethylene has diverse roles in processes like fruit ripening, flower senescence, and responses to stress or damage.
Ethylene
Ethylene is a plant hormone that regulates many processes in plants including fruit ripening, flower and leaf senescence, and stress responses. It was discovered in 1864 that gas leaks caused abnormal plant growth and was later identified as the hydrocarbon ethylene. Ethylene is produced from methionine through various intermediates and binds to receptors in plants to trigger gene expression changes and physiological responses. Some key effects of ethylene include stimulating fruit ripening, inducing leaf and flower abscission, breaking seed and bud dormancy, and causing the "triple response" in seedlings.
Ethylene
Ethylene is a colorless, flammable gas with a sweet smell that is used widely in chemical industry and agriculture. It is produced through steam cracking of hydrocarbons at high temperatures. In agriculture, ethylene triggers ripening processes in fruits by stimulating enzymes and is also involved in plant stress responses. Exposure to ethylene gas can cause dizziness, fatigue and unconsciousness in humans. Proper storage techniques are needed to reduce cross-contamination between ethylene-sensitive and ethylene-producing plants.
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The key factors responsible for the deterioration of horticultural produce are biological factors and environmental factors. Biological factors include respiration rate, ethylene production, compositional changes, growth and development, transpiration, and physiological and pathological breakdown. Environmental factors that influence deterioration include temperature, relative humidity, atmosphere, injuries, and storage conditions. These factors can cause physiological issues like internal browning or chilling injury in produce during storage and transportation. Proper harvest maturity, minimal physical damage, and control of temperature, relative humidity, and atmosphere composition are important to minimize biological and environmental factors that lead to deterioration in horticultural produce.
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1) The document discusses 5 case studies that investigated the effects of oxalic acid treatment on fruits including mango, banana, plum, and jujube.
2) The studies found that oxalic acid treatment reduced ethylene production, respiration rate, and activities of enzymes related to softening and senescence.
3) This delay in ripening processes helped maintain fruit quality attributes like firmness, color, and chlorophyll content for longer durations, thereby extending the shelf life of fruits.
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Ethylene biosynthesis and role in plants
Ethylene was first observed in the 19th century to cause trees near street lamps to defoliate more than others. In the early 20th century, it was identified as a natural product in plants and shown to have dramatic effects, leading to its classification as a plant hormone. Ethylene is produced in many plant tissues and is highest in senescing and ripening tissues. It is a simple gas that can easily diffuse within and out of plant tissues and is biologically active at very low concentrations. Ethylene is synthesized from methionine and plays a key role in processes like fruit ripening and leaf abscission.
Ethylene filters how do they work
Ethylene is a plant hormone that promotes fruit ripening. AgraCo produces ethylene filters that use zeolite coated with potassium permanganate to oxidize and remove ethylene from the air, extending the shelf life of fruits and vegetables. The filters are placed in air circulation systems or near produce. Tests by the US Navy found the filters extended shelf life up to 245% for tomatoes and customers reported reduced spoilage and increased flower longevity when using the filters.
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This document presents an overview of fruit ripening physiology and biochemistry. It discusses how ripening involves changes in composition, including conversion of starch to sugar and changes in color, firmness, and aroma. The key metabolic changes that occur are increases in biosynthesis and respiration, mediated by the ripening hormone ethylene. Ripening involves degradation of chlorophyll and synthesis of pigments, hydrolysis of starch and production of aromas, and enzymatic breakdown of cell walls and pectin that causes softening. The document also examines ethylene biosynthesis and the roles of various enzymes in the ripening process.
Ethylene effect on fruits and vegetables - By Maha Hussien
Ethylene is a plant hormone that promotes ripening and aging. It is produced naturally by plants and through combustion. During the 19th century, it was observed that trees near street lamps with coal gas defoliated more, and ethylene in the coal gas was found to be responsible. Ethylene is derived from methionine and promotes processes like fruit ripening, leaf abscission, and seed germination. It is measured using gas chromatography and its signaling pathway involves binding to a copper-containing receptor protein that activates transcription factors when ethylene is present.
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Ripening definition, Biochemistry of fruit ripening, Cell wall degradation, Modifications of cell wall components, starch into simple sugars, degradation of chlorophyll content
Biochemistry of Fruit Ripening
This document summarizes the biochemistry of fruit ripening. It discusses how ethylene acts as a ripening hormone, triggering climacteric ripening through a process of biosynthesis. Ethylene production is regulated by the enzymes ACC synthase and ACC oxidase. During ripening, ethylene causes chlorophyll degradation and synthesis of pigments like carotenoids and anthocyanins. It also increases the production of volatile compounds and enzymes involved in softening through cell wall degradation. Overall, the document provides an overview of the key biochemical processes and changes involved in fruit ripening mediated by the plant hormone ethylene.
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This document summarizes the key enzymatic and physiological changes that occur during fruit ripening, including enzymatic changes, changes in texture, respiration, and transpiration. It discusses how ripening is initiated by enzymes like pectinesterase, polygalacturonase, and cellulase, which cause softening by breaking down cell walls. Respiration increases during ripening, especially in climacteric fruits, while transpiration causes water loss. Studies on different fruits like guava, papaya, and banana are referenced to show how these changes have been observed and impact quality.
Techniques of ripening followed in fruits
Ripening is the process by which fruits develop their desirable qualities like flavor, color, and texture. There are two types of ripening - climacteric, which includes fruits like mango and banana, and non-climacteric like orange. Simple technologies are available to farmers for proper ripening, like keeping unripe and ripe fruits together or using smoke to release ethylene and speed up ripening. Ethylene gas or dipping fruits in ethrel solution can also induce ripening within a couple days. While calcium carbide was used to ripen fruits, it is now banned and ethylene is considered the safest method. Optimal conditions for fruit ripening involve temperature, humidity, low ethylene concentration, and
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This document discusses fruit ripening conditions and factors that influence the ripening process. It describes how climacteric and non-climacteric fruits differ in their respiration rates during ripening. Ripening involves physical and chemical changes in the fruit brought about by ethylene exposure and environmental conditions like temperature and humidity. Key changes during ripening include softening of texture, changes in color, sugar content, acidity, and the development of flavor and aroma compounds. The role of ethylene and controlled atmosphere storage conditions in modulating the ripening process is also covered.
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contact: dhota3@gmail.com
Fruit ripening
Ripening is a process in fruits that makes them acceptable for consumption by converting starch to sugar, changing color, and developing full flavor and aroma. Ripening is triggered by the plant hormone ethylene in climacteric fruits like bananas and tomatoes, causing a spike in respiration. In commercial operations, controlled ethylene exposure is used to induce ripening. Treatment with 1-methylcyclopropene binds ethylene receptors and inhibits ripening, allowing longer storage of climacteric fruits.
Artificial ripening of fruits
This powerpoint gives you some of the basic important information about artificial ripening of fruits and its uses.
Ethylene
1. Ethylene is a plant hormone that influences many aspects of plant growth and development. It plays an important role in fruit ripening.
2. Ethylene's effects on plants were observed as far back as ancient Egypt, China, and India, where smoke or burning materials were used to stimulate ripening.
3. Ethylene is produced by plants, bacteria, and fungi. It is involved in processes like stimulating seed germination, root and shoot growth, flowering, leaf and fruit drop, and fruit ripening.
Plant growth regulators(Ethylene)
Ethylene the only gaseous plant hormone (C2H4)
This is a simple gas that is produced naturally in small quantities by many plant tissues and is able to diffuse readily, via intercellular spaces, throughout the entire plant body.
Ethylene is involved primarily in plant responses to environmental stresses such as flooding and drought, and in response to infection, wounding and mechanical pressure.
It also influences a wide range of developmental processes, including shoot elongation, flowering, seed germination, fruit ripening and leaf abscission and senescence.
Ethylene biosynthesis in plants by eshfaq bhatt
Ethylene is a plant hormone that regulates many growth processes. It was first discovered in 1901 when it was observed that coal gas caused unusual effects in plants. Ethylene is produced naturally in plants from the amino acid methionine through a three step process. Levels of ethylene are regulated by biosynthesis, transport throughout the plant, and breakdown. Ethylene has diverse roles in processes like fruit ripening, flower senescence, and responses to stress or damage.
Ethylene
Ethylene is a plant hormone that regulates many processes in plants including fruit ripening, flower and leaf senescence, and stress responses. It was discovered in 1864 that gas leaks caused abnormal plant growth and was later identified as the hydrocarbon ethylene. Ethylene is produced from methionine through various intermediates and binds to receptors in plants to trigger gene expression changes and physiological responses. Some key effects of ethylene include stimulating fruit ripening, inducing leaf and flower abscission, breaking seed and bud dormancy, and causing the "triple response" in seedlings.
Ethylene
Ethylene is a colorless, flammable gas with a sweet smell that is used widely in chemical industry and agriculture. It is produced through steam cracking of hydrocarbons at high temperatures. In agriculture, ethylene triggers ripening processes in fruits by stimulating enzymes and is also involved in plant stress responses. Exposure to ethylene gas can cause dizziness, fatigue and unconsciousness in humans. Proper storage techniques are needed to reduce cross-contamination between ethylene-sensitive and ethylene-producing plants.
Factors responsible for deterioration
The key factors responsible for the deterioration of horticultural produce are biological factors and environmental factors. Biological factors include respiration rate, ethylene production, compositional changes, growth and development, transpiration, and physiological and pathological breakdown. Environmental factors that influence deterioration include temperature, relative humidity, atmosphere, injuries, and storage conditions. These factors can cause physiological issues like internal browning or chilling injury in produce during storage and transportation. Proper harvest maturity, minimal physical damage, and control of temperature, relative humidity, and atmosphere composition are important to minimize biological and environmental factors that lead to deterioration in horticultural produce.
Banana ripening
This document discusses fruit ripening with a focus on banana ripening. It defines fruit ripening as the process where fruits become edible by becoming sweeter, softer and less green. It classifies fruits as either climacteric, which continue ripening off the plant, or non-climacteric, which do not ripen further after harvesting. Bananas are used as an example of a climacteric fruit. The document outlines controlled ripening techniques used commercially, including regulating ethylene gas levels, temperature, humidity and air circulation to optimize ripening and extend shelf life. It provides details on ripening rooms and procedures used specifically for banana ripening.
Role of oxalic acid in regulation of ripening & quality pdf
1) The document discusses 5 case studies that investigated the effects of oxalic acid treatment on fruits including mango, banana, plum, and jujube.
2) The studies found that oxalic acid treatment reduced ethylene production, respiration rate, and activities of enzymes related to softening and senescence.
3) This delay in ripening processes helped maintain fruit quality attributes like firmness, color, and chlorophyll content for longer durations, thereby extending the shelf life of fruits.
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1. Temperature stress in plants can be categorized as heat stress, chilling stress, or freezing stress depending on whether temperatures are too high, moderately low, or below freezing.
2. Mechanisms of tolerance to these stresses include heat avoidance through transpiration, chilling tolerance through membrane stability and photosynthesis adaptations, and freezing tolerance through osmotic adjustment and cold-responsive proteins.
3. Breeding efforts aim to select genotypes with improved tolerance through evaluation of temperature stress resistance mechanisms in various selection environments. Sources of tolerance are available within crop germplasm, though freezing tolerance poses challenges due to its complex genetic basis.
Genes and genomics in breeding cultivars suitable to high and low temperature
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This document discusses plant growth and development, including seed germination, the role of growth regulators (auxins, gibberellins, cytokinins, ethylene, and abscisic acid), and photoperiodism. It defines growth and outlines the phases and factors that influence growth. It describes seed dormancy and the changes that occur during seed germination. The roles and characteristics of the main plant growth hormones are summarized. The document also categorizes plants based on their responses to photoperiodism and defines vernalization.
Plant Physiology Report
The document discusses seed germination and dormancy. It describes the process of seed germination, which begins with water uptake and involves a series of cellular and metabolic events that activate respiration and transport nutrients from storage tissues to the growing embryo. Completion of germination can be blocked by dormancy, which is released by interactions between plant growth hormones. Knowledge of a crop's mode of reproduction is important for developing effective breeding and selection methods suited to its natural reproductive processes.
Plant growth regulators
Plant Growth Regulators previously known as Plant Hormones.
Auxins, Gibberellins, Cytokinin, Abscisic Acid & Ethylene.
Others Miscellaneous includes
Brassinosteroids, Jasmonic acid, Salicylic acid, Polyamines etc..
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Ethylene
- 3. STRUCTURE OF ETHYLENE H H C====C H H normal levels in air 5-50 ppb (v/v) Gaseous hormone good transport (diffusion) especially water plants, roots
- 4. Biosynthesis
- 5. Schematic diagram of five ethylene receptor proteins
- 9. mutation
- 10. mutations
- 11. MOLECULAR ACTIVITY Production any wounded or senescent tissues produced on plasmalemma e.g. ripening fruits, senescing leaves Transport – diffusion
- 12. MOLECULAR ACTIVITY Mechanism growth • reorientation of microtubules • cells wider ripening stimulation of degradative enzymes, e.g. pectinases -> softening amylase (starch hydrolysis) -> sweetness organic acids -> esters (sweet/aromatic) chlorophyll breakdown -> colour change
- 13. PHYSIOLOGICAL ACTIVITIES 1. Fruit ripening fruit ripening by C2H4 -> climacteric maxima in outputs of CO2 + C2H4 small amount of C2H4 released early stimulation of CO2 production stimulation of C2H4 production
- 14. PHYSIOLOGICAL ACTIVITIES control of fruit ripening in storage fruit picked unripe packed with KMnO4 (absorbs C2H4) treated with C2H4 or chemicals that form C2H4 to ripen to order now controlled atmosphere packaging used 95% nitrogen, 5% carbon dioxide
- 15. PHYSIOLOGICAL ACTIVITIES 2. Abscission C2H4 produced by senescing organs, e.g. leaves of deciduous trees petals of flowers after fertilisation induction of abscission zone at base of organ, e.g. leaf, flower acceleration of abscission by ABA
- 16. PHYSIOLOGICAL ACTIVITIES 3. Epinasty drooping of foliage swelling of stem @ 1 ppm (v/v) e.g. tomato
- 17. PHYSIOLOGICAL ACTIVITIES 4. Geotropism (diageotropism) diageotropism horizontal growth negates +ve and –ve geotropism
- 18. PHYSIOLOGICAL ACTIVITIES 5. Seed germination breakage of dormancy in some (large) seeds in high conc. C2H4 in soil, C2H4 produced by micro-organisms high conc. C2H4 = safe to germinate
- 19. PHYSIOLOGICAL ACTIVITIES 6. Organ/tissue differentiation Prevention of photomorphogenesis ‘dark’ morphology in light-grown plants etiolation lack of leaf expansion chlorosis (no greening)
- 20. PHYSIOLOGICAL ACTIVITIES Induction of flowering Bromeliaceae only pineapple (Ananas) Tillandsia
- 21. PHYSIOLOGICAL ACTIVITIES 7. Interaction with auxins some effects - interaction of C2H4/auxins e.g. epinasty other effects - C2H4 action unique unchanged by interaction with auxins • e.g. flowering in bromeliads • e.g. prevention of photomorphogenesis
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