RIPENING OF ETHYLENE TRATED MAMEY SAPOTE FRUITS (Pouteria sapota (Jacq) H.E. Moore & Stearn)

Abstract

The maturation rate of mamey sapote was studied after treatment with ethylene gas at 50 and 176 µL L^-1 for 24 h, at 20 and 25 ºC. All fruits presented the characteristic climateric pattern peak of respiration rate and ethylene production. There peaks occurred one day earlier at 25 ^oC than at 20 ^oC. Treatments with ethylene had little effect on the ripening rate but improved the fruit quality in total sugars content; ethylene did nof affect the changes in firmness, color (Tan^-1 a/b index), phenols content, and weigth losses as compared with controls.