Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

Abstract

<p>‘Maha Chanok’<strong> </strong>mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l<sup>-1</sup>) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l<sup>-1</sup><strong> </strong>1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l<sup>-1</sup><strong> </strong>1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l<sup>-1</sup><strong> </strong>1-MCP for 12 h.</p>

Increasing Storability of Mango cv. "Zibda” Fruits by 1-methylcyclopropene and Gibberellic acid Postharvest Applications

“…These results coincide with previous reports of Pietro et al (2009) on pineapple fruits, who found that 1-MCP might be beneficial in controlling microbial growth. Moreover, these results are in line with the findings of Abd Elkhalek (2012) and El-Abbasy et al (2013) on 'Eureka' lemon fruits and Chutichudet et al (2016) on mangoes. They demonstrated that, 1-MCP application had a positive effect in reducing postharvest decay as compared to control treatment during storage.…”

“…The duration of the exposure to 1-MCP and GA3 dipping were 24 hours and 10 minutes, respectively. These results are in line with those obtained by Islam et al (2013a) and Chutichudet et al (2016). They mentioned that, skin colour of mango fruits changed from green and greenish yellow to yellow and pulp was changed from yellow to orange with prolonging of cold storage period.…”

“…Data shown in Table 4 appeared that, firmness of mango fruits gradually and significantly decreased with prolonging of cold storage period followed by shelf life during the two seasons in this study. These results are in harmony with those obtained by Singh & Neelam (2008), Wang et al (2009), Sivakumar et al (2012) and Chutichudet et al (2016). They illustrated that, firmness of mango fruits gradually and significantly decreased with the progress of storage period.…”

“…Fruit softening of mango fruits was associated with the increase of activities of cell wall hydrolysis enzymes because of ripening process (Ali et al, 2004). Similar effects in delaying softening of mango fruits and reducing the deterioration rate of firmness during storage have been observed by 1-MCP postharvest treatments (Del Monte et al, 2004;Singh & Neelam, 2008;Wang et al, 2009;Sivakumar et al, 2012 andChutichudet et al, 2016). Furthermore, these results are in harmony with those obtained by Wahdan et al (2011), who found that postharvest treatment of GA 3 of mango fruits showed better retention of firmness as compared to untreated fruits.…”

“…In addition, application of 'Tahiti' lime and 'Oroblanco' citrus fruits with 0.5 or 1.0 µL/L of 1-MCP or in combination with gibberellic acid increased the shelf life for 40 days and delayed changes in colour intensity (Tavares et al, 2004). In addition, 1-MCP enhanced the disease resistance and reduced the decay incidence during storage in oranges (Porat et al, 1999), pineapples (Pietro et al, 2009), 'Eureka' lemons (Abd El-Khalek, 2012 andEl-Abbasy et al, 2013) and mangoes (Chutichudet et al, 2016).…”