Abscisic acid modulates mango fruit ripening

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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
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

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