Effects of 1-MCP and Controlled Atmosphere Storage on Fruit Quality and Volatile Emission of 'Nam Dok Mai' Mango

Kramchote, Somsak; Jirapong, C.; Wongs‐Aree, C.

doi:10.17660/actahortic.2008.804.70

Cited by 5 publications

(2 citation statements)

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“…The control fruits (0% gum Arabic coating) showed the highest percentage weight loss due to higher moisture loss and increased respiration through uninterrupted atmospheric column and lower relative humidity compared to the coated ones. The weight loss in control samples with time was similar to the results reported by Kramchote et al (2008) and Mandal et al (2018) for mangoes. Water content of fruits is a major factor in maintaining their quality.…”

Section: Discussionsupporting

confidence: 87%

Effect of edible gum Arabic coating on the shelf life and quality of mangoes (Mangifera indica) during storage

et al. 2019

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This study evaluated the effect of treatment with gum Arabic edible coatings on shelf life and quality parameters of mangoes during 20 days at room temperature. Apple variety of mangoes of uniform size were obtained from small holder farms in Makueni County, Kenya and dipped in various concentrations of gum Arabic solutions [0, 10, 15 and 20% (w/v)] for 1 h, ensuring the coating solution uniformly covered the surface. Control fruits were dipped in distilled water only. The fruits were then air-dried on trays, packed in cardboard boxes and stored at room temperature (23 ± 2 °C) and normal relative humidity (45-60%). Changes in weight loss, ascorbic acid content, ß-carotene, total soluble solids (TSS), titratable acidity (TA) and pH were determined using standard methods. Gum Arabic coatings (all levels) significantly (p \ 0.05) reduced weight loss, delayed increase in TSS and development of ß-carotene, while retaining ascorbic acid in the mangoes during storage compared to the controls. Gum Arabic treatments resulted into higher TA that corresponded with low pH in the mangoes compared to the control. Ripening was slower with gum Arabic treatments and a shelf life of 15 days was obtained for gum Arabictreated mangoes compared to less than 10 days for the control. Gum Arabic coatings demonstrated gas and water vapour barrier properties, hence extending the shelf life of mangoes while maintaining quality. Gum Arabic treatment can therefore serve as an alternative preservation method for mangoes at farm and transit levels without affecting quality parameters; giving farmers more revenue and reducing post-harvest losses.

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Section: Discussionsupporting

confidence: 87%

Effect of edible gum Arabic coating on the shelf life and quality of mangoes (Mangifera indica) during storage

et al. 2019

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“…It is suspected that the dose of 1-MCP was given was too low, therefore it was not enough to block the ethylene during ripening. Previous research conducted by [16] in applying 500 ppb of 1-MCP to the Nam Dok Ma mango was succeeded in maintaining titratable acidity content until day 16 in room temperature storage. To explain this discrepancy, there is a possibility that there are differences in the response of the two mango varieties to the application of 1-MCP.…”

Section: Titratable Aciditymentioning

confidence: 99%

Application of 1-MCP does not slow down the ripening process of Mango (Mangifera indica L)

Prabasari,

Setiawan,

Utama

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Fruits and vegetables are perishable so that they are easily degraded and thus have a short shelf life. Some studies have been carried out intensively to extend the shelf life of fruit with the application of 1-methylcyclopropene (1-MCP) which is an ethylene inhibitor (indirectly) to slow down the ripening process and extend its shelf life. The benefits of using 1-MCP to delay fruit softening have also been published, however the inhibition of ripening and fruit softening by 1-MCP in mango (Mangifera indica) is very limited. 1-MCP delays fruit softening during storage by indirectly inhibiting ethylene synthesis and slowing the activity of cell wall-damaging enzymes, such as pectin methyl esterase (PME). To study the effect of 1-MCP on mango fruit quality and its shelf life, the experiment was carried out by measuring weight loss, colour, firmness, vitamin C, total soluble solids, titratable acidity, and reducing sugars periodically. For all fruit samples, the pulp was chopped, frozen in liquid nitrogen, and then stored at 8°C until further use. The results showed that application of 1-MCP at room temperature did not slow down neither the senescence process nor the shelf life of mango fruit on weight loss, colour, firmness, vitamin C, total soluble solids, titratable acidity, and reducing sugars parameters.

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2014

Fruit and Vegetables

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Effects of 1-MCP and Controlled Atmosphere Storage on Fruit Quality and Volatile Emission of 'Nam Dok Mai' Mango

Cited by 5 publications

References 0 publications

Effect of edible gum Arabic coating on the shelf life and quality of mangoes (Mangifera indica) during storage

Effect of edible gum Arabic coating on the shelf life and quality of mangoes (Mangifera indica) during storage

Application of 1-MCP does not slow down the ripening process of Mango (Mangifera indica L)

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