Abstract
Present research work was undertaken to study the effect of 1-Methyl Cyclopropene (1- MCP) on quality and shelf life of the mango fruits (Cv. Alphanso). The freshly harvested matured mango fruits were treated with fungicide at 0.5 µL/L concentration for 10 mins followed by washing and cleaning. The fruits were then exposed to different concentrations of 1-MCP viz. 0.5, 1.0, 1.5 and 2 µL/L at 20°C for 12 and 24 hrs respectively along with control fruits in an airtight chamber. The results obtained after conducting the above experiments indicated that the ripening was delayed by 1-MCP at early stages and shelf life of the fruit increases as the concentration of 1-MCP increased. Various physico-chemical changes such as physiological loss in weight (PLW), total soluble solids, surface colour, titrable acidity, ascorbic acid content and firmness of fruit was majorly influenced by 1-MCP which showed lower physiological loss in weight (11.6%), gradual increase in TSS from 9.7 to 22.1°Brix and colour from -3.63 to 2.59, considerable decrease was observed in titrable acidity from 1.34 to 0.14%, Ascorbic acid content from 81.18 to 25.2 mg/100 g and texture decreased from 312 to 66 gf respectively as compared to rest of the treatments and control fruits.
Highlights
Among all the fruits the Mango fruit is considered to be one of the best fruit in the world market because of its excellent flavour, attractive fragrance, beautiful colour, delicious taste and nutraceutical properties (Sakhale et al, 2017)
Alphanso) after their pretreatments were treated with gaseous 1methylcyclopropene (1-MCP) at different concentrations viz. 0.5, 1.0, 1.5 and 2.0 μL/L respectively
The rate of physiological loss in weight of fruit was decreased with increase in 1-MCP concentration, Total soluble solids increased slowly with increase in 1-MCP concentration, the rate of change in colour of mango fruit was improved with the increase in the exposure time and concentration of 1-MCP
Summary
Among all the fruits the Mango fruit is considered to be one of the best fruit in the world market because of its excellent flavour, attractive fragrance, beautiful colour, delicious taste and nutraceutical properties (Sakhale et al, 2017). The Mango known by its scientific name Mangifera indica L. is the most important fruit crop in tropical and non-temperate regions of the world. Due to consumer’s increasing desire for high quality and nutritional foods it has become essential to prolong the season of this fruit. This is especially true for fruits which provide plenty of vitamins and minerals. The optimum quality of fruits is generally attained through ripening. Loss of fruit quality and wastage of fruits occurs due to the highly perishable nature of the fruits and damage during their transportation (Nakhasi et al, 1991). Ripening of the climacteric fruits and other horticultural commodities is highly dependent upon ethylene (Lelièvre et al, 1997; Czarny et al, 2006)
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