Low concentration 1-MCP limit ripening process of mango cv. ‘gedong gincu’ during low temperature storage

Abstract

Mango fruit still ripens and senesces after harvest. The presence of ethylene will shorten the shelf life of mangoes during long transportation processes. The purpose of this research is to find out how long the ‘gedong gincu’ mango (Mangifera indica L.) can be kept at 15°C after being treated with 1-methylcyclopropene (1-MCP). This study conducted experiments in the lab using a completely randomized approach with a single factor that included treatment with and without 500 ppb 1-MCP. Both was kept at 15°C for both sessions. Weight, color, hardness, total dissolved solids, total titrated acid, and chilling injury score were measured in this study. Analysis of data will be conducted using a t-test at α = 5% using Microsoft Analysis Toolpak. The study found that adding 1-MCP to mango cv ‘gedong gincu’ had a significant effect (p<0.05) on its color change, hardness, total titrated acidity, and chilling injury score during storage at low temperatures. This suggests that 1-MCP may be able to delay the ripening process by ethylene and extend the shelf life of ‘gedong gincu’ mangoes when stored at 15°C, thereby contributing largely to food loss prevention.