Physiological Effects of the Volatile Products of Respiring Potatoes

Abstract

IT has long been known that the dormancy of potatoes may be prolonged by volatile substances evolved by ripe apples¹. The active substance may be ethylene, which is evolved by ripe apples² and which retards the sprouting of potatoes³. Ethylene is also found in the volatile products of bananas⁴, avocados⁵, pears⁶, and various citrus fruits⁷. In view of these observations, it now appears that the physiological effects caused by the accumulation of respiratory products are not necessarily due to the presence of carbon dioxide, though this assumption has been made^8,9. The prolongation of the dormancy of potatoes is one of the effects which have been attributed to the accumulation of respiratory carbon dioxide¹⁰.