Effect of ethylene on physiological changes during ripening of mango (Mangifera indica L.) Cv. Kesar

Abstract

The mango fruit Cv. Kesar were exposed to ethylene gas (100 ppm) for 12, 18 and 24h in fruit ripening chamber (29.4-31.9oC. with 65-84 % R.H.) and the untreated fruit was kept at ambient temperature (26-30oC with 54-62% R.H.). The fruits were then removed from the ripening chamber at the end of exposure period, packed in corrugated fibreboard boxes and then kept at ambient condition to study the ripening behaviour. In ethephon dip treatments, the mango fruits were treated with ethephon at the concentration of 500,750 and 1000 ppm for five minutes, drained, packed in corrugated fibreboard boxes and then kept at ambient condition. It was found that mango Cv. Kesar exposed to the ethylene gas in the ripening chamber and ethephon dip treatment triggered the ripening process. It was observed that mango fruits Cv. Kesar ripened by exposing them to 100 ppm ethylene gas in ripening chamber for 18 hrs and storage at ambient condition recorded the maximum shelf life of 6 days and showed better results in respect of high overall acceptability score of 8.77. Similarly, mango fruits Cv. Kesar ripened by ethephon dip treatment of 750 ppm for 5 minutes and storage at ambient condition recorded the maximum shelf life of 8 days and showed better results in respect of high overall acceptability score of 8.66, respectively. The cost of ripening chamber for 800 kg fruits on per day interest and ethylene gas was considered for calculating the cost of ripening. The cost was found to be Rs 0.69 per kg.