Effect of Exogenous Ethylene on ACC Content and ACC Oxidase Activity During Ripening of Manila Mangoes Subjected to Hot Water Treatment

摘要

Mangoes (Mangifera indica L.) ‘Manila’ were subjected to the USDA-approved hot water treatment and then exposed to synthetic air mixtures containing 0.5, 0.75 or 1 ml l?1 of ethylene for 6, 12 or 18 h at 25 °C, to induce accelerated ripening. After treatment the mangoes were allowed to ripen in air at 24–25 °C. The content of 1-aminocyclopropane-1-carboxylic acid (ACC) and ACC oxidase (ACO) activity increased in fruit treated with 0.5 and 0.75 ml l?1 of ethylene for 6 or 12 h. Ethylene production was reduced in fruit treated with 1 ml l?1 of ethylene. This was due to the decreased of ACC synthesis rather than to lower ACC oxidase activity. Treatment with 0.5 ml l?1 of ethylene for 12 h was found best for accelerate ripening; fruits were fully ripened and edible 3 days after treatment, compared to 6–7 days for untreated mangoes.