Effects of ethylene and acetylene on mango fruit ripening.
Medlicott A. P., Sigrist J. M. M., Reynolds S. B., Thompson A. K.
Author Affiliation: Polytechnic, Wolverhampton, WV1 1LY, UK.
Annals of Applied Biology 111 : 439-444
Abstract : Mangoes (cv. Tommy Atkins) were exposed to ethylene and acetylene at high humidity for 24 h at 25°C, then ripened in air. Ripeness was assessed after 4 and 8 days by analysis of texture, colour development, soluble solid and acid contents. Ethylene ? 0.01 ml/litre or acetylene at 1.0 ml/litre initiated ripening. Individual ripening processes responded differently to treatment: texture changes were most rapidly affected, while the rate of acidity loss was often reduced in ethylene-treated fruits. Fruits treated with acetylene at 0.01 and 0.1 ml/litre showed delayed ripening compared with those treated with 1.0 ml/litre acetylene or ethylene. Acetylene at 2.0 ml/litre gave a similar response to 1.0 ml/litre although there were some indications of inhibitory effects. The results indicate that ethylene at 0.01 ml/litre or acetylene at 1.0 ml/litre would be suitable for initiation of mango ripening in commercial situations.