Influenceo f exogenouse thyleneo n the ripening of Harumanis mango

P.F. Lam

Abstract

Harumanims angoew sere treated with 0,0.1 and µ5L/L ethylenaet 25°C for 24 hours. Ethylene at 5µ L/L was enough to soften the fruit. There were no significandti fferenceins the pH and total titratablea cidity between the treatments within the same period after first softening. The fruit can be eaten within a period of 14 days after first softening.

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