Abstract
The mango fruits remain biologically active even after harvest as they continue respiration, transpiration and other bio-chemical processes. Being highly perishable, the fruit quality deteriorates fast under ambient conditions (30±5°C and 50±5% RH), rendering them unmarketable within 5-6days. In order to extend the shelf-life of 'Amrapali' mango fruits, we have treated them with three different concentrations (500, 750 and 1000ppb) of 1-Methylcyclopropene (1-MCP) @ 20°C and stored at ambient conditions. Among all the treatments, 1000ppb was found to be an effective in extending shelf-life till twelfth day with minimum physiological loss in weight (19.24%), maximum firmness (10.43N), highest retention of quality parameters such as soluble solid concentrates (27.88°B), ascorbic acid (28.49mg 100g-1 FW) and total antioxidant activity (675.41 µmol Trolox g-1 FW) compared to untreated mango fruits (21.79%, 5.45N, 23.17°B, 19.55mg 100g-1 FW and 265.41µmol Trolox g-1 FW, respectively). Gene expression studies have revealed that the texture related gene expansin was significantly repressed till fifth day of storage with increasing concentrations of 1-MCP.
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