The role of ethylene in mango fruit aroma volatiles biosynthesis

By H. Lalel, Z. Singh, S. C. Tan. 2003

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Overview of 1-Methylcyclopropene Trials and Uses for Edible Horticultural Crops (2008, background): “In contrast, the 1-MCP concentrations necessary to obtain effects in other studies are very high (25 to 100 mL L; Hofman et al., 2001; Jiang and Joyce, 2000; Lalel et al., 2003), perhaps because of the skin diffusion characteristics of the fruit.”
An overview of preharvest factors influencing mango fruit growth, quality and postharvest behaviour (2007, background): “Exogenous ethephon exacerbated the climacteric crisis by increasing the respiration rate and ethylene production, as well as fatty acid content (Lalel et al., 2003b).”
Maintaining mango (Mangifera indica L.) fruit quality during the export chain (2011, background): “Pride’ mangoes (Lalel et al., 2003).”
Mango - Postharvest Biology and Biotechnology (2013, methodology): “…fruits at sprung green stage exhibited higher amount of aroma volatiles compared to those at hard mature, half ripe and ripe stages suggesting that to achieve better quality and greater aroma volatile production in ripe fruit, it should be harvested at the sprung green stage (Lalel et al., 2003a).”