1-AMINOCYCLOPFOPANE-1-CARBOXYLIC ACID IN TROPICAL FRUITS AND VEGETABLES
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.