Chemical Determination of Ethylene in the Emanations from Apples and Pears

Abstract

A micro-chemical method based upon a bromination procedure has been adapted for determining the ethylene contained in the emanations from apples and pears. Concs, within a range of 0.001 to 0.1 ml. per 35 ml. of gas sample can be detd. The amounts of ethylene produced by several vars. of apples and pears during ripening were found to be within a range of 0.001 to 0.280 ml. per kg.-hr. Solubility tests have shown that ethylene is the active gas evolved from the fruits used. Similar unsaturated hydrocarbon gases such as acetylene, propylene, and butylene were not found present in amounts that could be detected by the bromination procedure used.