United States Department of Agriculture, Agricultural Research Service, BARC-West, Beltsville, Maryland 20705.
Plant Physiol. 1985 Sep;79(1):306-7. doi: 10.1104/pp.79.1.306.
Mature green tomato fruit (Lycopersicon esculentum Mill. cv ;Rutgers') were infiltrated with 0.5 milliliters of sterilized, distilled water alone, or containing enough glucose or galactose to allow for a concentration of 400 micrograms per gram fresh weight after infiltration. All fruit showed a transient peak of ethylene production within 6 hours due to the slight wounding by vacuum infiltration. In addition, galactose-treated fruit underwent a temporal increase in ethylene production after 25 hours, whereas, the glucose and H(2)O-control fruit did not. Furit infiltrated with galactose subsequently produced ethylene and ripened substantially earlier than glucose or H(2)O-control fruit.
成熟的绿番茄果实（Lycopersicon esculentum Mill. cv ; Rutgers'）用 0.5 毫升经过消毒的蒸馏水单独渗透，或者渗透足够的葡萄糖或半乳糖，使渗透后每克鲜重的浓度达到 400 微克。所有果实都由于真空渗透造成的轻微创伤，在 6 小时内出现了乙烯产生的短暂峰值。此外，半乳糖处理的果实 25 小时后乙烯生成量出现暂时增加，而葡萄糖和 H 2 O 对照果实则没有。用半乳糖渗透的果实随后产生乙烯并比葡萄糖或 H 2 O 对照果实更早地成熟。
