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

Abstract

SummaryTo improve the efficacy of 1-methylcyclopropene (1-MCP) treatment of mango fruit, mature green mango fruit (Mangifera indica L. cv. ‘Guifei’) were treated with 0.1, 1.0 or 5.0 µl l–1 1-MCP for 6 h, or with 1.0 µl l–1 1-MCP for 1, 6 or 12 h under vacuum (–80 kPa). Fruit firmness was retained by vacuum treatment with 1-MCP. Levels of 1-MCP as low as 0.1 µl l–1 effectively prevented fruit softening. The shelf-life of mangoes treated with 5.0 µl l–1 1-MCP for 6 h could be extended from 8 d to 12 d after treatment. The duration of vacuum treatment of fruit with 1.0 µl l–1 1-MCP could be as short as 1 h, to prevent softening effectively. Increases in total soluble solids contents and the degradation of protopectin were significantly delayed by treating fruit with 1.0 µl l–1 1-MCP under vacuum for 6 h. Chlorophyll degradation in the peel was inhibited by 1-MCP-treatment. Titratable acidity and the ascorbic acid content of fruit did not change significantly after 1-MCP-treatment. The eating quality of 1-MCP-treated fruit, stored for 12 d, was almost the same as that of control fruit stored for 8 d.