ISHS Acta Horticulturae 138: Postharvest Physiology and Storage, XXI IHC
1-AMINOCYCLOPFOPANE-1-CARBOXYLIC ACID IN TROPICAL FRUITS AND VEGETABLES |
| Authors: | M.C.C. Lizada, . , A.B. Agillon, E.R. Valdez |
| Abstract:
Ethylene production and changes in 1-aminocyclopropane-1-carboxylic acid (ACC) were monitored in the course of ripening in mango (Manglfera indica L.) cv. Carabao, in chico (Manilkara zapota L.) var. Java T2, banana and plantain (Musa spp.) cvs, Bungulan and Saba and in purple passion fruit (Passiflora edulis Simms). Two accessions of winged beans (Psophocarpus tetragonolobus L.), showing different susceptibilities to chilling at 10°C, and yardlong beans (Vigna sesquipedalis Fruw.) stored at chilling (5°C) and nonchilling (20°C) temperatures, were also monitored for C2H4 production and ACC levels. Plantain (1Saba1), 'Bungulan' bananas and passion fruit exhibited an increase in ACC levels which subsequently declined as ripening progressed. On the other hand, 'Carabao' mango ripened at 25°C showed a gradual increase in ACC content which continued beyond the full ripe stage. In chico ACC progressively increased with ripening at ambient resulting in an ACC level of 12.0 nmol*g-1 in the fully ripe fruit. Ethephon n-treated 'Bungulan' bananas which were dipped in a fruit coating (Prolong) and allowed to ripen at ambient had elevated levels of ACC relative to noncoated fruits. Chilling injury in both winged bean and yardlong bean is characterized by an increase in ACC levels. | |
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