Effects of ethylene and acetylene on mango fruit ripening

Abstract

SUMMARYMangoes (var. Tommy Atkins) were exposed to ethylene and acetylene over a range of concentrations at high humidity for 24 h at 25°C, then ripened in air alone. Ripeness was assessed after 4 and 8 days by analysis of texture, colour development, soluble solids and acid contents.Ethylene in air at concentrations of 0.01 ml litre‐1 and above or acetylene at 1.0 ml litre‐1 were found to initiate ripening. Treatment with 0.01 ml litre‐1 acetylene resulted in limited softening but had no effect on the other ripening changes analysed. Individual ripening processes responded differently to treatment: texture changes were most rapidly affected, while the rate of acidity losses was often reduced in ethylene treated fruits. Acetylene‐treated fruits at concentrations of 0.01 and 0.1 ml litre‐1 showed delayed ripening when compared to those treated with either 1.0 ml litre‐1 acetylene or ethylene. Increased acetylene concentrations of 2.0 ml litre‐1 gave a similar response to 1.0 ml litre‐1, although in some instances there were indications of inhibitory effects.