Inactivation Of ACC Oxidase Acco During Modified Atmosphere Storage MAS Of Mango

Inactivation ACC Oxidase ACCO during Modified Atmosphere Storage MAS of Mango were carried out at Food Technology Laboratory University of Mataram from by using Completely Randomized Design and continued with Least Significant Different at five percent significance level. Mangoes were stored at Polyethylene PE bags PE KMnO4 Polypropylene bags PP PP KMnO4 and unpacked Control for three weeks. The physical properties of fruit such as weight loss and decay percentage were determined while physiological properties such as the rate of respiration ethylene production including ACCO activity. Inactivation of ACCO occurred to almost half-time of its activity in mango stored at MAS as compared to unpacked mango. Therefore paralleled the rate of respiration and production of ethylene at MAS leads to extend the storage life of mangoes. Weight loss and decay percentage of mango kept in MAS for 3 weeks were lower than unpacked.