Combination of 1-methylcyclopropene treatment and controlled atmosphere storage retains overall fruit quality and bioactive compounds in mango (original) (raw)
Related papers
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.
HortTechnology
Gaseous 1-methylcyclopropene (1-MCP) delays mango (Mangifera indica) fruit ripening, but requires 12 hours of application in sealed containers. In some fruit species, aqueous formulation applied as a postharvest dip for only 1 to 5 minutes has shown the same effectiveness as gaseous 1-MCP. This research was conducted to determine the effectiveness of aqueous 1-MCP on delay of the ripening process, extension of shelf life, and maintenance of fruit quality of ‘Kent’ mango fruit with or without quarantine hot water treatment (QHWT). Three experiments were conducted during the 2013 season in Mexico and Florida and during the 2014 season in Mexico. Aqueous 1-MCP caused delay of fruit ripening as shown by maintenance of fruit firmness, attenuation of flesh color development, and delayed increase of total soluble solids (TSS). However, it had a negative interaction with QHWT, causing surface spots and lenticel blackening to develop during shipping simulation [3 weeks at 12 ± 1 °C, 90% ± 5%...
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.
Journal of Agriculture and Environment
An experiment was conducted to evaluate the effect of hot water and chemicals on the quality and shelf life of Amrapali variety of mango at Agriculture and Forestry University, Rampur, Chitwan, Nepal. The experiment was laid out in completely randomized design with 6 treatments and 4 replications. Physiologically matured mango fruits (200±20 g) were treated with distilled water for 10 minutes, hot water @ 50°C for 10 minutes, hot water @ 55°C for 10 minutes, carbendazim solution @ 0.1% for 10 minutes and Sodium hypochlorite solution @ 100 ppm for 2 minutes. The untreated fruits were considered as control treatment. The highest total soluble solid (18.15°Brix), the lowest physiological loss in weight (24.20%) and the lowest spoilage loss (42.05%) were observed in fruits treated with hot water at 55°C. Therefore, the post-harvest treatment of mango fruits with hot water at 55°C for 10 minutes was found to be effective for maintaining the quality and shelf life of mango.
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.
Qualitative analysis of mango cv. Langra influenced by various postharvest treatments
International Journal of Chemical Studies, 2019
To evaluate the influence of various postharvest treatments on the chemical characteristics of mango cv. Langra, the present laboratory investigation was carried during 2016-17. Disease and bruises free, fresh fruits of uniform size, shape and colour were harvested at physiological mature stage and were given various postharvest treatment of sodium hypochlorite (NaOCl: 100, 150, 200ppm), 6-benzyladenine (BA: 50, 100, 150ppm) and hot water (52 to 55o C) for 5, 10 and 15 minutes. The fruits were subjected to air dried and kept in 5 ply corrugated boxes (5% ventilation) with newspaper lining and stored in ambient conditions. The fruits were evaluated after 3, 6, 9 and 12 days of storage. Total soluble solids (TSS) and sugars content of the fruits increased steadily up to 9 days and thereafter declined gradually whereas, sugar acid ratio (SAR) increased linearly during storage. Titratable acidity and ascorbic acid content gradually decreased linearly whereas, beta carotene content of fr...
Effect of organic and inorganic products on postharvest fruit health and quality of mango cv. Ataulfo.(Atena Editora), 2024
El mango es un frutal altamente consumido a nivel nacional e internacional, sin embargo, es muy susceptible a enfermedades durante poscosecha, como es la antracnosis causada por el hongo Colletortrichum gloeosporoides Penz, que ocasiona manchas oscuras en la epidermis. Considerando lo anterior se realizó una evaluación de efectividad de productos orgánicos e inorgánicos en el control de antracnosis y en la calidad de frutos de mango Ataulfo en poscosecha. Se cosecharon frutos de mango en madurez fisiológica que fueron tratados durante 1 min con productos a base de quitosano, sorbato de potasio, peróxido de hidrogeno sólo y combinados en concentraciones de 1 %, además de un producto comercial: Exodusmax® y de un control absoluto. Se evaluaron algunas variables de calidad durante la maduración de los frutos bajo un diseño completamente al azar. Los resultados indicaron que la mayor efectividad de control fue con frutos de mango tratados con peróxido de hidrogeno, bicarbonato de sodio, sorbato de sodio, quitosano más bicarbonato de sodio, quitosano más peróxido de hidrogeno y Exodusmax® (62.5, 62.5, 50.1, 62.5 y 74.9 %, respectivamente).
The Effect of Heat Treatments and Calcium Chloride Applications on Quality of Fresh-Cut Mango
International Conference: Postharvest Unlimited, 2003
Mango cubes (2x2x2cm) were subjected to different time/temperature combinations by dipping in CaCl 2 solutions at controlled temperature. The experimental conditions were identified based on a response surface methodology (RSM) using a central composite rotatable design (CCRD at five levels for each factor-independent variables). The independent variables considered were: temperature (20 to 55ºC), time (5 to 60 min) and CaCl 2 concentrations [0 to 8% (w/w)]. Treated mango cubes were drained, placed in open plastic bags and stored at 5ºC. The cubes were maintained at 5 °C for 24 h and evaluated for quality parameters (colour, firmness, soluble solid content and pH). Based on conclusions of the first experimental design a second trial was carried out, in order to confirm the most suitable CaCl 2 concentration (2.5, 3.5 and 4.0% (w/w)) by dipping at 35ºC during 20 minutes. Sensory evaluation was performed and the best results were obtained at 3.5% w/w CaCl 2 dip; these conditions were selected for further trials. A third trial was performed in order to study the influence of storage conditions on the product shelf-life. The treated mango cubes were stored at two different modified atmosphere packaging conditions: passive mode (PM)-20.9 % O 2 and 0.03 % CO 2 and active mode (AM)-5% O 2 and 5% CO 2. The treated mango cubes were packaged into sealed bags (200×225mm) of low-density polyethylene and vinylidene chloride film, with 3000-4000 and 11000-15000 (ml/m 2 /24h/atm) on O 2 and CO 2 permeability respectively. The bags were stored at 5 ºC and mango cubes were analysed for the same quality parameters every two days during the nine days of storage. Results showed that the most suitable conditions for quality preservation of fresh-cut mango were: dipping in a solution of 3.5% (w/w) CaCl 2 at 35ºC during 20 minutes and packed under active modified atmosphere. Under those conditions, fresh-cut mango maintained good quality for 5 days at 5ºC.
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.