Answers are grounded in this paper and cite their sources.
The effects of ethephon concentration, maturity, and length of storage before treatment on red color development were determined in harvested rin tomatoes. Red color development was greater in fruits treated with 1% ethephon than in fruits treated with higher or lower concentrations. Ethephon-induced color was greater in fruits treated 42 days from anthesis than in fruits treated at 35, 49, 56, and 63 days. Less red color developed as time in storage before treatment increased. It is suggested that ethephon (ethylene) directs red color formation in rin fruits if it is applied prior to the onset of predetermined pathways which result in the expression of the yellow color.
No takes yet. Share an insight, caveat, or question.
R. W. Buescher (1977) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: