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April 6, 1929


JAMA. 1929;92(14):1183-1184. doi:10.1001/jama.1929.02700400041015

In 1927 The Journal called attention editorially to the ethylene treatment of fruits and certain vegetables1 and pointed out the necessity of research to determine the possible effect of ethylene on the vitamin content of such products as tomatoes. Since then the ethylene treatment of fruits and vegetables has received considerable publicity and its use is increasing. There appear to be two types of ethylene treatment,2 one in which the ethylene seems to be used primarily for artificial coloration of oranges and lemons as a means of evading the proscriptions of the Food and Drugs Act against the artificial coloration of citrus fruits by dyes, even though harmless. The position of the government in this respect is perhaps inconsistent, in view of the fact that the work was done by government experts in collaboration with citrus fruit growers' organizations. The other type of ethylene treatment is that advocated

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