Plant Foods for Human Nutrition

, Volume 62, Issue 4, pp 157–163 | Cite as

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

  • L. Lagunes
  • B. Tovar
  • M. Mata
  • J. C. Vinay-Vadillo
  • J. De La Cruz
  • H. S. Garcia
Original Paper


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.


Accelerated ripening ACC oxidase activity 1-aminocyclopropane-1-carboxylic acid Ethylene Mangifera indica 



1-aminocyclopropane-1-carboxylic acid


ACC oxidase


ACC synthase


ethylene production rate


relative humidity


total soluble solids


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Copyright information

© Springer Science+Business Media, LLC 2007

Authors and Affiliations

  • L. Lagunes
    • 1
  • B. Tovar
    • 2
  • M. Mata
    • 2
  • J. C. Vinay-Vadillo
    • 3
  • J. De La Cruz
    • 1
  • H. S. Garcia
    • 1
  1. 1.UNIDA-Instituto Tecnológico de VeracruzVeracruzMéxico
  2. 2.Laboratorio de Investigación en AlimentosInstituto Tecnológico de TepicTepicMéxico
  3. 3.C.E. La Posta. INIFAPVeracruz-CórdobaMéxico

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