Ripening mangos with ethylene and ethephon.
Barmore C. R.
Author Affiliation: IFAS Agricultural Research and Education Center, Lake Alfred, USA.
Proceedings of the Florida State Horticultural Society 1974 87 : 331-334
Abstract : Mature green fruits of several mango cvs were harvested and treated with ethylene at 5 or 10 p.p.m. at 30 deg C for 24 or 48 h, or dipped in ethephon at 500 or 1000 p.p.m. for 1 min, followed by storage at 21 deg until soft. Both chemicals reduced ripening time by 1-6 days, compared with non-treated fruits. Yellow colour development was accelerated, but red colour development was not affected. Data are also presented on the ethylene production from ethephon-treated fruits.