Cyanide-resistant respiration is involved in temperature rise in ripening mangoes.
Sanjay Kumar, Patil B. C., Sinha S. K.
Author Affiliation: Water Technology Centre, Indian Agricultural Research Institute, New Delhi 110?012, India.
Biochemical and Biophysical Research Communications 168 : 818-822
Abstract : Fruits of the mango cv. Alphonso were ripened naturally in ventilated cardboard boxes. Changes in the pulp contents of sugar and ?-carotene, chlorophyll content of the peel, the internal temperature of the fruit and the respiration rate (total, CN and cytochrome) were determined at different stages of ripening. The internal temperature increased from 29.0 to 38.9°C during ripening. This rise was concomitant with the increases in total and CN respiration. The implication of CN respiration in thermogenesis is discussed.