Title: Changes of 1-Aminocyclopropane-1-carboxylic Acid Content in Ripening Fruits in Relation to their Ethylene Production Rates1
Abstract: Abstract Changes in the level of 1-aminocyclopropane-1-carboxylic acid (ACC) were compared to ethylene production during fruit ripening of avocado ( Persea americana Mill.) banana ( Musa sapientum L.) and tomato ( Lycopersicon esculentum Mill.). Preclimacteric tissues contained less than 0.1 nmol/g of ACC in all tissues. In avocado, the level of ACC increased to 45 nmol/g in the later stage of the climacteric rise, then decreased to 5 nmol/g, and later increased to over 100 nmol/g in overripe fruit. In banana ACC increased to 5 nmol/g during the climacteric, decreased to 2 nmol/g several days after the climacteric peak, and increased up to 5 nmol/g in overripe fruit. Levels of ACC in tomato ranged from 0.1 to 10 nmol/g and were significantly correlated with ethylene production rates in all but overripe fruits. The correlation between the ACC content and the production of ethylene is discussed.