Effects of waxing, microperforated polyethylene bag, 1-methylcyclopropene and nitric oxide on firmness and shrivel and weight loss of ‘Manila’ mango fruit during ripening

Abstract

The mango export market demands varieties with high fruit quality and firmness. The ‘Manila’ mango has high sensory quality, but does not yet reach export markets largely due to high weight loss, shrivel and rapid firmness loss during ripening. Application of 1-methylcyclopropene (1-MCP) alone or combined with a microperforated bag (MP bag) or nitric oxide (NO) alone or combined with waxing were studied for efficacy to delay fruit softening, shrivel and weight loss. The waxing alone or combined with NO maintained fruit firmness up to 18d at 13°C and reduced weight loss and shrivel, whereas the MP bag with 1-MCP reduced weight loss and shrivel but firmness was maintained only for 10d at 13°C. Treatments applied did not have an effect on color, TSS and TA changes during ripening. Pectinesterase (PE) and polygalacturonase (PG) activities in exocarp tissue were not related to firmness loss. However, in waxed fruit, PE and PG activities in the mesocarp only partially explained the softening process. The weight loss of ‘Manila’ mango is directly related to the shriveled appearance of the fruit, as well as contributing to firmness loss.