ETHYLENE AND RIPENING OF A NON-CLIMACTERIC FRUIT : THE CHERRY.

Ethylene production and concentrations of 1-aminocyclopropane-1-carboxylic acid (ACC) and of its malonyl conjugate (MACC) were followed during ripening on the tree of the sweet cherry (Prunus avium L. cv Bigarreau Napoléon) and during aging of harvested fruit. The ripening fruit produces more ethylene while ACC and MACC amounts (calculated per fruit) greatly increase. Aging fruit does not ripen in the dark and ethylene and cyanide fail to provoque ripening. It remains that changes in ethylene production and ACC and MACC levels occuring during ripening support the idea that the ripening of the cherry may be linked with ethylene.