Abstract
The objective of this study was to evaluate the effect of 1-MCP (0 y 300 nl·liter-1) and different levels of hot water treatment (0, 52 °C for 5 min and 46 °C for 110 min) on the physiology and quality of ‘Keitt’ cultivar mangos. The respiration rate, weight loss, firmness, pulp color, total soluble solids and diseased fruits were analyzed. The 1-MCP effect changed with the hot water treatment. In fruits without hot water treatment, 1-MCP decreased respiration rate; it did not affect weight loss; it maintained four fold the fruit firmness and delayed pulp color change and total soluble solids increase. However, in the 5 min hot water treatment, 1-MCP augmented the respiration rate; it did not affect weight loss and kept twice the fruit firmness while slowing down pulp color change and total soluble solids enhancing. The hot water treatment for 110 min significantly affected the effectiveness of 1-MCP to maintain firmness and avoid weight loss. The 1-MCP did not show any effect on controlling diseases, but the hot water treatment for 5 min reduced more than fifty percent the number of diseased fruits. Finally, it was observed that 1-MCP in combination with hot water treatment for 5 min extended the shelf life for five additional days and may be a good alternative for markets not requiring quarantine hot water treatment.
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