Ripening of mango fruits with ethylene.
Fuchs Y., Zauberman G., Yanko U., Homsky S.
Author Affiliation: Agricultural Research Organization, Volcani Center, Bet Dagan, Israel.
Tropical Science 17 : 211-216
Abstract : Mature green mango fruits of 3 cvs were treated (in laboratory and commercial trials) with 100 p.p.m. ethylene for 48 h at 25 deg C and 90% RH. In both sets of trials the treatment shortened the period from picking until the colour had fully developed from 10-15 days to 8-10 days, and it also resulted in fruits of a deeper colour. Ethylene treatment also accelerated the increase in the TSS contents of the fruits and the decrease in their acidity.