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Abstract ‘Charleston Gray’ watermelons [ Citrullus lanatus (Thunb.) Matsum & Nakai] exposed to various concentrations of ethylene (C 2 H 4 ) for 3 or 7 days of storage at 18°C deteriorated rapidly. Exposure to C 2 H 4 reduced the rind thickness and firmness of melons. Almost all of the melons exposed to 30 or 60 μl/liter ethylene for 7 days were unacceptable for consumption.
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Risse et al. (1982) studied this question.
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