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Abstract
Mature green ‘Kensington Pride’ mangoes (Mangifera indica L.) were treated with a short-term UV-C light at four different intensities (0, 4.0, 8.3 and 11.7 kJ m−2). After treatment, mangoes were stored for 12 d in air (<0.005 μL L−1 ethylene) or 0.1 μL L−1 ethylene at 20 °C and 100% relative humidity (RH). Weight loss, peel colour, firmness, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA), total chlorophyll content, total phenolic content (TPC) and total antioxidant activity were assessed at 3-d intervals. The results showed that UV-C treatment delayed skin degreening, reduced endogenous ethylene production, suppressed respiration rate and lowered chlorophyll content compared to untreated control fruit. Fruit treated with UV-C had significantly higher TPC and total antioxidant activity at the end of the storage period than untreated fruits for both storage atmospheres. In addition, UV-C treated fruits remained significantly firmer than untreated fruits. UV-C treatment significantly affected TSS and TA levels in different ways. Storage of fruits in 0.1 μL L−1 ethylene significantly affected fruit firmness, respiration rate and ethylene production, while other fruit quality parameters were similar to fruit stored in air. These results indicated that UV-C irradiation could be used as an effective and rapid method to extend the postharvest life of mature green mangoes without adversely affecting certain quality attributes in the presence of low-level ethylene during storage.
Highlights
Mango (Mangifera indica L.) is a tropical, climacteric fruit that is very popular world-wide [1].mangoes are a highly perishable fruit that experience rapid ripening after harvest as a consequence of intense metabolic activity that includes a respiratory peak that occurs between 3 and 4 d after harvest [2]
We examined the effect of a short pre-storage UV-C treatment on the quality of ‘Kensington Pride’ mango fruit stored in continuous air or 0.1 μL L−1 ethylene at 20 ◦ C and with 100%
There was a significant difference in weight loss between the two ethylene storage conditions, where fruits stored at 0.1 μL L−1 ethylene (20 ◦ C and 100% relative humidity (RH)) had significantly greater weight loss compared to those fruits stored in air
Summary
Mangoes are a highly perishable fruit that experience rapid ripening after harvest as a consequence of intense metabolic activity that includes a respiratory peak that occurs between 3 and 4 d after harvest [2]. This short postharvest window results in a need to develop more effective handling practices to reduce fruit losses in the supply chain. ‘Kensington Pride’ mangoes are the most widely grown in Australia and are harvested just prior to full maturity (green skin and light cream flesh). The fruit completes its ripening through the supply chain, with full colour development (yellow-red flesh) upon arrival at market. Delaying the natural postharvest ripening is considered the best strategy for increasing storage and shelf life [3]
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