Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment (original) (raw)
Related papers
Journal of the Science of Food and Agriculture, 2011
BACKGROUND: Postharvest application of fungicide prochloraz and hot water dip are commercially practiced to control postharvest diseases in mangoes. Due to the increasing consumer demand for organically produced fruit, the search for natural environmental friendly alternative products and processes becomes important for the fruit industry. This study evaluated the combined effect of 1-MCP (500 nL L-1) and controlled atmosphere storage conditions (CA-1, 5% O 2 + 5% CO 2 or CA-2, 3% O 2 + 8% CO 2) on the maintenance of 2 fruit quality and bioactive compounds on hot water treated mangoes (cv. Kent) during postharvest storage. RESULTS: In comparison to the 1-MCP+CA-1 treatment the 1-MCP+CA-2: reduced the incidence of anthracnose, weight and firmness loss; delayed the skin and flesh colour development; prevented the increase of soluble solids concentration/titratable acidity ratio, ethanol and acetaldehyde content; maintained the ascorbic acid, carotenoid, total phenolic content, flavonoid content, antioxidant scavenging activity in hot water treated mangoes. The untrained panel preferred 1-MCP+CA-2 treated fruit than the fruit subjected to other postharvest treatments adopted in this investigation. CONCLUSION: Our investigation suggests that the combined effect of 1-MCP and CA-2 storage can be recommended as an alternative treatment to replace prochloraz application for hot water treated mangoes and it can be adopted commercially for organic export markets.
Asian Journal of Agriculture and Food Sciences, 2014
A preharvest 1-methylcyclopropene (1-MCP) aqueous spray was applied to mango fruits to determine whether it could effectively block ethylene and subsequent ethylene ripening responses. 1-MCP at 0, 10, 20 and 30 ppm was sprayed to mango fruits at 90, 100 and 110 days after flower induction (DAFI). Fruits were harvested at 117 DAFI and stored at 12.5 o C. Ripening parameters were measured during storage. Significant difference in firmness was observed with treatment of 10ppm 1-MCP at 100 DAFI at 14 d storage compared with the rest of the treatments and controls. Delayed peel color development was observed for all the 1-MCP treatments but a significant difference was observed with 10 ppm 1-MCP sprayed at 100 DAFI at 17 d. This treatment also had significantly lowest peel color index (PCI) at the end of the 26 d storage. Slowest decline in visual quality rating (VQR) was also observed in this treatment. No significant differences in ethylene production was observed. A preharvest aqueous spray formulation of 10 ppm 1-MCP applied at 100 DAFI was proven effective to delay the ripening of mango. This is the first study on a preharvest 1-MCP aqueous spray application on 'Carabao' mango fruits.
Zenodo (CERN European Organization for Nuclear Research), 2022
The mango (Mangifera indica L.) is a climacteric fruit and manifests high postharvest losses due to its high perishable nature and requires special postharvest treatments to extend its shelf life. The study was undertaken to determine the effect of 1methylcyclopropene (1-MCP) concentration, packaging material, storage temperature and time on the postharvest quality attributes of two mango cultivars namely Broken and Dausha grown in Gboko, Benue State, Nigeria. The fruits were harvested at green-mature stage and were treated with 1-methylcyclopropene (1-MCP) (0, 1000, 3000 and 5000 ppb) in closed air tight plastic containers for 24 h. The fruit samples were divided into two, one part was packaged in paperboard and another part unpackaged. The samples were stored for 90 d at 11, 13, 15 and 29 o C (ambient) respectively. Treatments were laid out in factorial arrangement in randomized complete design (RCD) with three replications. The results showed that decay/chilling injury, colour change, firmness, total carotenoids (TC), vitamin C, pH, titratable acidity (TTA), total soluble solids (TSS) and TSS/TTA ratio were significantly (p˂0.05) affected by 1-MCP treatment, paperboard packaging, storage temperature and cultivar throughout the storage period. The 1-MCP treated and packaged fruits showed better performance, retaining quality in all physiological ripening parameters as well as reduced senescence up to 90 d at the lowest storage temperature of 11 o C and highest 1-MCP concentration of 5000 ppb. The untreated and unpackaged fruits on the other hand stored only for 15 d at all the temperatures studied. In terms of variety performance, Dausha mangoes recorded low fruit decay and maintained remarkable quality up to the end of 90 d in packaged paperboard at 11 o C while Broken stored for 75 d under the same conditions. The research findings show great potential of reducing postharvest loss of Dausha and Broken mango cultivars in Benue State thereby boosting the economy of mango farmers in the State.
Zenodo (CERN European Organization for Nuclear Research), 2022
The mango (Mangifera indica L.) is a climacteric fruit which exhibit postharvest losses due to its high ability to lose chlorophyll, unmask other pigments, produce ethylene and hydrolyse insoluble pectin. It therefore, requires special postharvest treatments to extend its shelf life. The study was undertaken under controlled temperature to determine the effect of 1methylcyclopropene (1-MCP) and packaging material on the proximate attributes of two mango cultivars namely Broken and Dausha grown in Gboko, Benue State, Nigeria. The two mango cultivars were harvested at green-mature stage and treated with four concentrations of 1-MCP (0, 1000, 3000 and 5000 ppb) in closed air tight plastic containers for 24 h. The fruit samples were divided into two, one part was packaged in paperboard and another part unpackaged. The samples were stored for 90 days at 11, 13, 15 and 29 oC. Treatments were laid out in factorial arrangement in randomized complete design (RCD) with three replications. The results showed high retention of moisture, crude protein, crude fibre, crude fat, total ash and total carbohydrate contents in the 1-MCP treated and packaged mango samples. Better quality attributes and longevity was observed in Dausha mango samples. The untreated and unpackaged had greater postharvest losses and shorter storage life of only 15 days. The optimum 1-MCP concentration observed for the preservation of Broken and Dausha was 5000 ppb while the optimum storage temperature was 11 oC. Dausha lasted for more than 90 days while Broken 75 days. The research findings show that 1-MCP and packaging material could be used alone or combined to extend the shelf life and maintain the nutritional quality of mango fruit for months under controlled temperatures.
Comparative Response of Mango Fruit towards Pre- and Post-Storage Quarantine Heat Treatments
Agronomy
The present study investigates the comparative effect of pre- and post-storage quarantine heat treatments (hot water treatment (HWT) and vapor heat treatment (VHT)) on the post-harvest performance of the mango fruit cv. ‘Chenab Gold’. The results indicate that the application of HWT at 48 °C for 60 min or VHT at 47 °C for 25 min after 21 days under cold storage enhanced the ethylene production and fruit weight loss, while decreasing fruit firmness and vitamin C content. Noticeably, the post-storage heat treatments ruptured the fruit and destroyed their market value. However, fruit treated with HWT or VHT at harvest exhibited slow weight loss, better skin color, and maintained biochemical attributes as compared to the control when kept under ambient storage conditions. Taken together, the application of hot water before storage has a positive influence on mango fruit quality, while post-storage heat treatment has a devastating impact upon fruit quality and shelf life, cancelling its ...
International journal of advanced biochemistry research, 2024
Alphonso, the most delicious variety of mango (Mangifera indica L.) is known for its excellent texture, taste, and richness with vitamins and minerals. Export of mango from India to different countries is highly dynamic due to phytosanitary and quarantine requirements, and postharvest quality deterioration during storage. During last few years export of Alphonso mango from India has been challenged by strict phytosanitary and quarantine requirements followed by different countries. In order to meet the acceptable standards of different countries and to maintain the quality of Alphonso mangoes for export purposes, the study was focused on use of chemical-free post-harvest treatments. Alphonso mango fruit were subjected to hot water treatment (HWT) at 40 C/80 min, 50 C/40 min, and 60 C/20 min and hot vapor treatment (HVT) at 50 C/40 min and stored for 25 days (d) under ambient and cold storage conditions. The quality of mango samples was assessed in terms of changes in physical, physiological, biochemical, and visual characteristics. The mangoes subjected to HWT 50 C/40 min and HVT 50 C/40 min showed 40.9% less weight loss and a high TSS content of 20.8% at 25 d of storage compared to untreated samples. HWT 40 C/80 min showed highest carotenoid content of 13.11 mg/10 g and saffron-like yellow color with higher L * and b * values. During 25 d of storage slow respiration rate and high retention of firmness in HWT 50 C/40 min and HVT 50 C/40 min treatments was observed as compared to untreated and HWT 60 C/20 min. It was concluded that HWT 50 C/40 min and HVT 50 C/40 min can be used as chemical-free postharvest quarantine treatment for export quality retention of Indian Alphonso mango.
As a part of our present investigation to find out the effective strategy for enhancing the shelf life of mango fruits, we observed the changes in biochemical parameters of a local mango variety namely Khirshapat at the concentration of 1 & 2ppm of 1-MCP during storage at 12-13 °C and 30-32 °C. Green mature mangoes were directly collected from mango garden and hot water treatment was given for 10 minutes and then air-dried. After that the mangoes were carefully stored in a specialized store (Time lagging cooling system) at 12-13°C for 24 h and treated with ethylene inhibitors 1-MCP at the concentration of 1 & 2 ppm and incubated at same storage condition. Untreated mangoes at room temperature were considered as control. In case of control and mangoes treated with 1-MCP at the concentration of 1 & 2ppm under normal temperature the total soluble solid, pH, total sugar, amylase activity and invertase activity were increased whereas titratable acidity, vitamin-c and starch content decreased significantly but all these attributes were remained unchanged when the mangoes were treated with 1-MCP at 2ppm concentration under storage temperature (12-13 °C). The experimental variety Khirshapat showed increased pulp pH, total sugar content, starch content and invertase activity at all the storage duration. The results explored that some biochemical properties and enzyme activities along with shelf life drastically decreased from untreated mangoes as well as treated mangoes under normal temperature. Between the concentrations of 1-MCP the 2ppm concentration treatment showed better results in delaying the changes in biochemical properties and extended shelf life.
Hot water treatment affects ripening quality and storage life of mango (Mangifera indica L.)
Pakistan J. Agric. Sci, 2007
Keeping in view hot water treatmetn (HWT) protocols of importing cv. Sindhri countries like Iran and China, research trials were conducted in collaboration with industry in which mangoes cv. Sindhri were subjected to HWT at 45°C-75min. and 48°C-60min. along with control (wash only) to determine its effect on fruits ripening behaviour, shelf life and quality. A fruit coating, 'Fresh Seal P' (2%) was also applied in combination with HWT at 48°C-60min. After HWT application, fruits were ripened (without storage) at ambient temperature or were stored at 13±2°C and 85±5% RH. Stored fruits were removed after 7, 14 and 21 days and were ripened at ambient temperature (24±1°C, 68-70% RH). HWT effects on physical and biochemical characteristics were evaluated. Fruit subjected to HWT at 45°C-75min. and naturally ripened (without storage), showed non-significant difference for various quality parameters as compared to control (wash only) while maintaining the shelf life of fruits (six days). Application of HWT at 48°C-60min. decreased the ripening period i.e. three days. While, non-significant differences among treatments during storage showed that HWT does not affect the post-storage quality of fruit. Among different treatments, fruit subjected to HWT at 45°C-75min. produced better results as compared to HWT at 48°C-60min. TC contents were found highest in washed only fruits (62.78µg/g) followed by HWT at 45°C-75min. (59.39µg/g). Fruits subjected to higher temperature during HWT developed more yellow and uniform colour. Rest of the treatment results were non-significant.
Improving the shelf-life and post-harvest management of fruits with 1-methylcyclopropene (1-MCP)
1-MCP reduces ethylene mediated rise in respiration, tissue softening and incidences of physiological disorders. Beside this, 1-MCP also blocks burst in ethylene production, which is a characteristic and also essential for ripening of climacteric fruits. All these effects lead to extension of postharvest life and reduced postharvest losses. Such benefits will contribute significantly in improving the prospects of processing and value-addition of fruits. 1-MCP is likely to remain a primary means of controlling ethylene responses in the immediate and near future. The reasons are as follows: (i) 1-MCP is volatile; (ii) it is active in extremely low concentrations; (iii) it provides protection against the ethylene for extended period of time; (iv) it appears to be non-toxic and (v) it does not impart any objectionable odour to the treated commodity. Since India is the second largest producer after China an d contributes 10 % of total world production of fruits anti vegetables, therefore 1-MCP has tremendous prospects in overall post-harvest management of fruits and vegetables in India. Benefits of 1-MCP can be exploited up to the level of food industry provided that its short- as well as long-term effects are found to be safe.