Effect of (2-Chloroethyl)phosphonic Acid on CCC-Induced Delay of Fruit Ripening

(2-Chloroethyl)phosphonic acid (CEPA) which is known to releaseethylene in plant tissue, and (2-chloroethyl)trimethylammoniumchloride (CCC) were applied to ripening tomato and red pepperfruits. CEPA enhanced and CCC inhibited chlorophyll degradationand carotenoid formation. The inhibitory effects of CCC on fruitripening were counteracted by CEPA treatment. These resultsand those of other authors on gibberellin action in fruit ripeningsuggested that both CCC and gibberellin may interfere with theaction of ethylene in ripening fruit.