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    CHILLING STORAGE TEMPERATURE AFFECTS ETHYLENE BIOSYNTHESIS IN MANGO FRUIT DURING RIPENING

    Access Status
    Fulltext not available
    Authors
    Nair, S.
    Singh, Zora
    Tan, S.
    Date
    2003
    Type
    Conference Paper
    
    Metadata
    Show full item record
    Citation
    Nair, S. and Singh, Z. and Tan, S.C.. 2003. : CHILLING STORAGE TEMPERATURE AFFECTS ETHYLENE BIOSYNTHESIS IN MANGO FRUIT DURING RIPENING , XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture. Toronto, Canada: International Society for Horticultural Science.
    Source Title
    ISHS Acta Horticulturae 628
    Source Conference
    XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture
    Additional URLs
    http://www.actahort.org/books/628/628_34.htm
    Faculty
    Department of Agribusiness
    Division of Resources and Environment
    Muresk Institute
    Remarks

    ISHS Acta Horticulturae 628: XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture

    CHILLING STORAGE TEMPERATURE AFFECTS ETHYLENE BIOSYNTHESIS IN MANGO FRUIT DURING RIPENING

    Authors: S. Nair, Z. Singh, S.C. Tan

    Copyright International Society for Horticultural Science

    URI
    http://hdl.handle.net/20.500.11937/23930
    Collection
    • Curtin Research Publications
    Abstract

    Effects of non-chilling and chilling storage temperatures on ethylene biosynthesis during fruit ripening in 'Kensington Pride' mango (Mangifera indica) were studied. Mature mango fruit were stored at chilling (5 deg C) and non-chilling (15 deg C) temperatures for two weeks, were ripened at 22 plus/minus 1 deg C and then assessed for chilling injury (CI), ethylene production, 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase and ACC synthase activities and ACC content during the fruit ripening period. CI symptoms were observed during fruit ripening in the fruit stored at 5 deg C and significantly increased as the ripening period was extended. Ethylene production, ACC oxidase, ACC synthase and ACC content in the skin and pulp were reduced in the fruit which were stored at 5 deg C compared with those stored at 15 deg C prior to ripening. These results showed that the suppression of ethylene biosynthesis during ripening in fruit stored at chilling temperature was due to reduced activities of ACC oxidase, and ACC synthase, and may be associated with the development of CI symptoms in 'Kensington Pride' mangos.

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