Abstract
Mango cultivar TomEJC (TJC) has a substantial potential as a fresh food commodity with its high quality; however this cultivar requires a specialized postharvest handling. This study was conducted to extend the shelf life of TJC mango through application of 1-MCP. Four treatments (1 ppm for 12 h and 24 h, 2 ppm for 12 h and 24 h) were tested with a control; stored at 14 °C and 85-90% RH. The changes in flesh colour, pulp firmness, total soluble solids (TSS), pH, weight loss and rate of respiration and ethylene production were measured during the storage of four weeks. Application of 1-MCP showed a significant effect (p<0.05) on flesh colour, firmness, TSS, pH, rate of respiration, and rate of ethylene production. Results showed significant differences (p<0.05) in L* (lightness from black to white), a* (redness to greenness), and b* (yellowness to blueness) values of flesh between control and treatments. The control and 2 ppm for 24 h treatment reached the flesh colour at ripening within 16 days; while, the least rate of colour changed was resulted by 2 ppm 12 h treatment. TSS and pH of fruit pulp increased during the storage period, while the flesh firmness decreased. Further, the same properties of treatment 2 ppm 12 h, resulted the least rates of changing. According to the sensory evaluation and TSS, treating TJC mango with 1-MCP was found to be successful in delaying of ripening and subsequently it extends the shelf life of mango approximately 10 days than the untreated mango. The study showed that the application of 2 ppm of 1-MCP for 12 h the shelf life of TJC mango for period of four weeks in cold storage (14 0C and 85-90% RH) without deteriorating the quality of fruits.
Highlights
Mango (Mangifera indica) is one of the most popular fruits in the world, and often called the ‘King of Fruit’ in Asian countries (Singh et al 2013)
The flesh colour, physiological weight loss, Total Soluble Solids (TSS), pH, pulp firmness, respiration rate, ethylene production and total sugars of 1-MCP treated ‘TJC’ mango and the untreated samples were measured at the initial stage and at four-day intervals during the four weeks of storage period
Control sample and mangoes exposed to 2 ppm for 24 h treatment had a higher reduction in the lightness than the other treatments at the end of storage period
Summary
Mango (Mangifera indica) is one of the most popular fruits in the world, and often called the ‘King of Fruit’ in Asian countries (Singh et al 2013). Different mango varieties grown in Sri Lanka include TomEJC (TJC), Betti, Kohu, Villard, Karthacolomban and are cultivated in different districts such as Kurunegala, Gampaha, Ratnapura, Matale, Hambantota, Moneragala, Puttalam and Matara Among those mango cultivars, TJC (TomEJC) mango has more consumer demand and higher price in the local market as well as international market due to its excellent taste, golden-orange colour, and large fruit size. It binds to the ethylene receptors with 10-fold greater affinity than ethylene and it is active at much lower concentrations compared with ethylene (Blankenship and Dole 2003) It helps to extend the shelf life of the mango until those are transported to the local or international market. The present study was conducted to evaluate the effectiveness of 1-MCP on extending the shelf life of ‘TJC’ mango
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