Identification of ethylene in gibberellic-acid-treated potatoes

  title={Identification of ethylene in gibberellic-acid-treated potatoes},
  author={P. A. Poapst and Arthur B. Durkee and Wesley A. Mcgugan and F. B. Johnston},
Internal ethylene was evacuated from cold-stored (39°f) Kennebec potato tubers and identified by means of mass spectrometry, and gas and paper chromatography. The ethylene content of normal tubers after 7 months' storage was 0.7 × 10-3 μg/g fresh weight and increased when tubers were treated with gibberellic acid.