Enhancing the post-harvest qualities of mango fruit by vacuum infiltration treatment with 1-methylcyclopropene

Wang, B. G.; Jiang, Weibo; Liu, H. X.; Liu, Lin; Wang, J. H.

doi:10.1080/14620316.2006.11512044

Cited by 26 publications

(18 citation statements)

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“…1); however, 1-MCP significantly inhibited the decline of firmness (P \ 0.05). Similar result was shown by Wang et al (2006). Therefore, exogenously applied ethylene was detrimental to the maintain mango fruit storage while 1-MCP was beneficial.…”

Section: Resultssupporting

confidence: 90%

“…Mango fruit were treated with 1 ll l -1 1-MCP according to the method of Wang et al (2006). 1-MCP treatment was carried out for 24 h in a steel vacuum desiccator .…”

Section: Plant Materialsmentioning

confidence: 99%

“…Treated fruits may remain insensitive to ethylene for a time until they synthesize new ethylene receptors Serek 1997, 2003). Results with 1-MCP have showed large effects on slowing ripening of many fruits and vegetables, but limited success in some fruits, including peaches (Fan et al 2002;Liu et al 2005a, b), apricots and plums (Dong et al 2002;Lippert and Blanke 2004) and mango (Wang et al 2006) etc., the reasons for this are unknown. Previous studies with 1-MCP action mainly paid attention to the regulation of ethylene metabolism and associated gene expression.…”

Section: Introductionmentioning

confidence: 97%

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Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango

Wang

Feng

et al. 2008

Plant Growth Regul

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Mango (Mangifera indica L. cv. Tainong) fruits were harvested at the green-mature stage in Hainan and air-freighted to the laboratory at Peking. The fruits were treated with either 1 ll l -1 1-MCP or 5 ll l -1 ethylene for 24 h and stored at 20°C for up to 16 days. 1-MCP maintained fruit firmness, whereas exogenous ethylene decreased fruit firmness. Exogenous ethylene accelerated the increase in ethylene and 1-aminocyclopropane-1-carboxylate (ACC) oxidase, whereas 1-MCP reduced both. Exogenous ethylene stimulated and 1-MCP inhibited the production of H 2 O 2 of mango fruit during storage. Ascorbic acid was maintained at a high concentration in 1-MCPtreated fruit but was low in ethylene-treated fruit. 1-MCP inhibited activities of antioxidant enzymes including catalase, superoxide dismutase and ascorbate peroxidase. These results suggest that 1-MCP could play a positive role in regulating the activated oxygen metabolism balance.

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Section: Resultssupporting

confidence: 90%

“…Mango fruit were treated with 1 ll l -1 1-MCP according to the method of Wang et al (2006). 1-MCP treatment was carried out for 24 h in a steel vacuum desiccator .…”

Section: Plant Materialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

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Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango

Wang

Feng

et al. 2008

Plant Growth Regul

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“…However, there were no significant changes in ascorbic acid content of mango "Guifei" (Wang et al, 2006) and chayote (Cadena-Iniguez et al, 2006) after 1-MCP treatment. β-carotene was little affected in 1-MCP treated "Spring Belle" peach fruits (Caprioli et al, 2009).…”

Section: Introductionmentioning

confidence: 84%

Novel Postharvest Treatment Reduces Ascorbic Acid Losses in Mango (<i>Mangifera indica</i> L.) Var. Kent

Islas-Osuna¹

2010

American Journal of Agricultural and Biological Sciences

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Problem statement:Mango is a tropical fruit that ripens very quickly; for this reason, there has been a continuous effort to develop postharvest technologies to extend its shelf life and quality. Among them, 1-Methylcyclopropene (1-MCP) is widely used because it inhibits the action of ethylene receptors. Approach: Changes in physicochemical parameters, bioactive compounds and cell wall degrading activities were evaluated during storage and ripening of fresh whole mangoes treated with 1-MCP (750 nL L −1 ). Mature-green mangoes, cultivar Kent, untreated or treated with 1-MCP were evaluated for external quality, phytochemicals, Polygalacturonase (PG) and Pectin Methylesterase (PME) enzymatic activities during storage at 20°C for 2 weeks. Results: Concentration of ascorbic acid decreased during fruit ripening but 1-MCP-treated mangoes had reduced losses. Polygalacturonase and pectin methylesterase activities were reduced in the treated fruits as compared to untreated mangoes. Small changes in β-carotene were observed between treated and untreated fruits. Conclusion: 1-MCP affected the ripening process in "Kent" mango, reducing losses of ascorbic acid, this treatment is justified since it helps to maintain mango's nutritional value during its shelf life.

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“…For control, carnauba coating and 1-MCP groups of tomatoes, H-TEAC decreased from day 0 to day 6, and increased on 24 th day of storage did not differing from 30 th of storage. Specific studies have shown 1-MCP treatment enhanced hydrophilic antioxidant activity of tomatoes (WANG et al, 2008) and other fruits WANG et al, 2006;MACLEAN et al, 2003), which are not consistent with our results, once antioxidant capacity of 1-MCP treated tomatoes did not differ from control, even though high values for phenolic compounds. increased during storage.…”

Section: Resultscontrasting

confidence: 55%

Bioactive compounds and physical and chemical characteristics of mini tomatoes: influence of postharvest treatments

Schwarz¹

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Enhancing the post-harvest qualities of mango fruit by vacuum infiltration treatment with 1-methylcyclopropene

Cited by 26 publications

References 0 publications

Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango

Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango

Novel Postharvest Treatment Reduces Ascorbic Acid Losses in Mango (<i>Mangifera indica</i> L.) Var. Kent

Bioactive compounds and physical and chemical characteristics of mini tomatoes: influence of postharvest treatments

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