Abscisic acid modulates mango fruit ripening

Abscisic acid modulates mango fruit ripening

Hard mature green mango fruit (‘Kensington Pride’) were dipped for five minutes in an aqueous solution containing 1.0 mM (+)-cis, trans-abscisic acid (ABA) and its inhibitor 0.2 mM nordihydroguaiaretic acid (NDGA) and ‘Tween 20’ (0.05%) as a surfactant and allowed to ripen at ambient temperature (21...

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Bibliographic Details
Main Authors: Zaharah, Sakimin, Singh, Zora
Other Authors: MI Cantwell and D P F Almeida
Format: Conference Paper
Published: International Society of Horticultural Science 2012
Subjects:
respiration
ethylene
total sugar
skin colour
fruit softening
total acid
Mangifera indica L
NDGA
Online Access:http://www.actahort.org/members/showpdf?booknrarnr=934_122
http://hdl.handle.net/20.500.11937/48305

Internet

http://www.actahort.org/members/showpdf?booknrarnr=934_122
http://hdl.handle.net/20.500.11937/48305

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