caa a22 4500 463249151 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20071201xx s 000 0 eng 10.1007/s11130-007-0057-5 doi (NATIONALLICENCE)springer-10.1007/s11130-007-0057-5 Effect of Exogenous Ethylene on ACC Content and ACC Oxidase Activity During Ripening of Manila Mangoes Subjected to Hot Water Treatment [Elektronische Daten] [L. Lagunes, B. Tovar, M. Mata, J. Vinay-Vadillo, J. De La Cruz, H. Garcia] 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 1ml l−1 of ethylene for 6, 12 or 18h 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 0.75ml l−1 of ethylene for 6 or 12h. Ethylene production was reduced in fruit treated with 1ml l−1 of ethylene. This was due to the decreased of ACC synthesis rather than to lower ACC oxidase activity. Treatment with 0.5ml l−1 of ethylene for 12h was found best for accelerate ripening; fruits were fully ripened and edible 3days after treatment, compared to 6-7days for untreated mangoes. Springer Science+Business Media, LLC, 2007 Accelerated ripening nationallicence ACC oxidase activity nationallicence 1-aminocyclopropane-1-carboxylic acid nationallicence Ethylene nationallicence Mangifera indica nationallicence Lagunes L. UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, 91897, Veracruz, México aut Tovar B. Laboratorio de Investigación en Alimentos, Instituto Tecnológico de Tepic, Apdo. Postal 634, Tepic, Nayarit, México aut Mata M. Laboratorio de Investigación en Alimentos, Instituto Tecnológico de Tepic, Apdo. Postal 634, Tepic, Nayarit, México aut Vinay-Vadillo J. C.E. La Posta. INIFAP, Km 22.5 Carr, Veracruz-Córdoba, Veracruz, México aut De La Cruz J. UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, 91897, Veracruz, México aut Garcia H. UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, 91897, Veracruz, México aut Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/4(2007-12-01), 157-163 0921-9668 62:4<157 2007 62 11130 https://doi.org/10.1007/s11130-007-0057-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-007-0057-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lagunes L. UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, 91897, Veracruz, México aut NATIONALLICENCE 700 1- Tovar B. Laboratorio de Investigación en Alimentos, Instituto Tecnológico de Tepic, Apdo. Postal 634, Tepic, Nayarit, México aut NATIONALLICENCE 700 1- Mata M. Laboratorio de Investigación en Alimentos, Instituto Tecnológico de Tepic, Apdo. Postal 634, Tepic, Nayarit, México aut NATIONALLICENCE 700 1- Vinay-Vadillo J. C.E. La Posta. INIFAP, Km 22.5 Carr, Veracruz-Córdoba, Veracruz, México aut NATIONALLICENCE 700 1- De La Cruz J. UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, 91897, Veracruz, México aut NATIONALLICENCE 700 1- Garcia H. UNIDA-Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, 91897, Veracruz, México aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/4(2007-12-01), 157-163 0921-9668 62:4<157 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer