Gc 2014c pf

The rates of ethylene produced by whole fruit during ripening were determined according to Bu et al. with slight alterations [30 ]. Ten cherry tomatoes were enclosed in a 2.0 L airtight container for 2 h at 20°C. A headspace gas sample (1.5 milliliter) was withdrawn using a syringe, and then injected into a gas chromatography (SHIMADZU, GC-2014C PF, Japan) equipped with a flame ionization detector (FID), and a 2000×3 mm column of aluminum oxide at 85°C. Ethylene production was presented as μL∙Kg FW^-1∙h^-1, and the measurement was conducted in three replicates.

ACC content was measured according to Zhang et al. with minor modifications. Powdered pericarp samples (1 g) were homogenized on ice in 10 ml 95% aqueous ethanol (v/v), and then centrifuged at 12000×g for 15 min at 4°C [2 (link)]. The supernatant was evaporated to dryness under vacuum at 40°C and the residue was dissolved in 5 ml distilled water. After oxidative conversion, ACC content was determined through ethylene production by gas chromatography (SHIMADZU, GC-2014C PF, Japan) as Lizada and Yang described [31 (link)]. ACC concentration of each sample was expressed in nmol∙g^-1 FW and the analysis was repeated three times.