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| ACC content was measured by the method of Lizada and Yang (1979). Three g tomato pericarp tissue was homogenized using a cold pestle and mortar with 0.5 g polyvinylpyrrolidone in 10mL of 80% ethanol at 4◦C and centrifuged at 10,000¡Ág for 25min. The supernatant was evaporated under vacuum at 50◦C. Residues were dissolved in 5mL of distilled water and 2.5mL of chloroform. After being stored at 4◦C overnight, 1mL of aqueous solution was mixed with 0.1mL HgCl2 (80mM) and 2.5mL distilled water in test tubes. The tubes were sealed with a stopper and rubber septum and 0.4mL 5% NaOH¨CNaClO solution (1:2, v/v) was injected into the tubes, shaken and incubated for 2 min. One mL of the gaseous portion was removed and assayed for ethylene as described above. ACC content was expressed as n mol g−1 FW h−1. This determination was made from three replications using five different fruit per replication. |
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