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Unformatted text preview: for centuries prior to it being identified as a plant product in the early 1900s. Chinese gardeners knew centuries ago that fruits ripened better in rooms with burning incense. Citrus growers used kerosene stoves in the rooms in which they ripened their fruit. During the era of gas lamps, leaking lamps along city streets often promoted leaf abscission. Today, grocer warehouses have ethylene rooms that are used for ripening most of our produce, which is shipped unripe. Immature fruits are firmer and less subject to damage. Thanks to ethylene rooms, we have "mature green tomatoes"....
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This note was uploaded on 01/08/2012 for the course BIO 213 taught by Professor Makina during the Fall '09 term at SUNY Stony Brook.
- Fall '09