A causal role for ethene in raspberry fruit ripening

P. Iannetta, J. Van Den Berg, R. Wheatley, G. McMillan, R. McNicol, H. Davies

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

3 Citations (Scopus)


Different stages of raspberry fruit development were used to quantify fruit firmness, rate of ethene evolution and ripening rate. Firmness differences correlated with levels of ethene evolution and receptacle weight. Fruit respiration declined as ripening progressed. The activities of four cell-wall modifying enzymes: polygalacturonase (PG); pectin methylesterase (PME); Gt-cellulase (Cx); and β-galactosidase (β-gal.) increased during ripening and major isoforms were identified for each of the enzymes assayed. Application of exogenous ethene to green fruits enhanced ripening rate.

Original languageEnglish
Title of host publicationVII International Symposium on Rubus and Ribes
PublisherInternational Society for Horticultural Science
Number of pages7
ISBN (Print)9789066057920
Publication statusPublished - 1999

Publication series

NameActa Horticulturae
ISSN (Print)0567-7572


  • Cellulase
  • Pectin methylesterase
  • Polygalacturonase
  • Rubus idaeus
  • Softening
  • β-galactosidase


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