2007•Plant Foods for Human NutritionRequires access

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

Luz del Carmen Lagunes, Beatrı́z Tovar, M. Mata, Julio César Vinay-Vadillo, J. De La Cruz, Hugo Sergio Garcia

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Key concepts: Ripening, Ethylene, Mangifera, Chemistry, Horticulture, Food science, Anacardiaceae, Botany

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Effect of Exogenous Ethylene on ACC Content and ACC Oxidase Activity During Ripening of Manila Mangoes Subjected to Hot Water Treatment — Research Paper | ScholarLens