Effects of benzylaminopurine on mango fruit ripening.
Passera C., Spettoli P.
Author Affiliation: Istituto di Chimica Agraria e Industrie Agrarie, 35100 Padua, Italy.
Food Chemistry 7 : 195-201
Abstract : The total and reducing sugars, organic acid and free amino acid contents of the edible portions of mango (cv. Boribo) were determined in unripe and ripe fruits, both treated and untreated with BA. Batches of 10 fruits were held for 6 h in 8 litres of 2 X 10-4 mu BA. Total and reducing sugar contents were increased and organic acids and free amino acid contents were decreased after ripening in both cases. BA delayed ripening and the composition of the ripe fruit was different from that of the untreated control.