Abstract
The function of 1-methylcyclopropene (1-MCP) in the regulation of quality and antioxidative system of mango fruit was investigated during storage at ambient temperature. Changes in fruit quality, colour, ethylene production, respiration rate, fruit softening enzyme activities, and antioxidative enzyme activities were studied in this study. The results demonstrated that 1-MCP was beneficial for maintaining quality. 1-MCP treatment retarded the decline of firmness, weight, total soluble solid, and titratable acidity, which served as significant parameters for assessing fruit quality in the process of storage. Compared with the fruit of the control group, the treatment with 1-MCP dramatically delayed the colour change of both the pulp and peel and suppressed climacteric peaks of ethylene generation and respiration speed. The significant inducement of peroxidase, catalase, and superoxide dismutase activities were followed by 1-MCP treatment. The fruit treated with 1-MCP displayed significantly inhibited activation of enzymes on the cell wall, i.e., pectin esterase (PE), endo-1,4-β-d-glucanase (EGase), exopolygalacturonase (exo-PG), and endopolygalacturonase (endo-PG), during storage. The results suggested that 1-MCP imposed underlying impact on the maintenance of the softening and extension of postharvest life of mango fruit.
Highlights
As one of the most significant fruits, mango (Mangifera indica Linn.) is recognized as the “King’s fruit” in tropical and subtropical regions [1]
Mango contains a great deal of substantial quantity of distinct appreciable carotene, vitamin C, dietary fiber, soluble sugars, and diversified minerals, which are employed as favorable nutrient sources and readily existing as well as assumable with ease in the bodies of human beings, thereby making it capable of avoiding abundant deficiency diseases [2, 3]
Mango fruit were separated into two halves at random, enclosed in a plastic container, and treated with 1-MCP, which was prepared from a commercial powder dissolved in sterile distilled water, and the final concentration was 1 μL/L equal volume of sterile water which was used as the control. 1-MCP was dissolved in sterile distilled water at a final concentration of 1 μL/L. e fruit were treated with 1-MCP for 24 h at 25°C and subsequently stored at 25°C and were collected every two days, frozen in liquid nitrogen, and stored at −80°C until analysis. ree replicates per analysis were used for all measurements
Summary
As one of the most significant fruits, mango (Mangifera indica Linn.) is recognized as the “King’s fruit” in tropical and subtropical regions [1]. In the process of postharvest storage, ethylene is capable of imposing undesirable impacts such as aging, rapid quality loss, decrease in nutrient composition, increase in fruit pathogen susceptibleness, and physiological disturbance among fruits [10]. Razzaq et al reported that 1-MCP inhibited fruit softening enzyme activities, delaying the maturity and variations associated with it in “Kensington Pride” mango [17]. E main objectives of this research were to study the impacts of 1MCP in regulating fruit softening, its characteristics in physiology, and antioxidant enzyme activity variations in the stored mango fruit, so as to investigate the mechanism of 1MCP in delaying ripening Reports on the mechanisms of 1-MCP which delays softening and antioxidative system are rare. e main objectives of this research were to study the impacts of 1MCP in regulating fruit softening, its characteristics in physiology, and antioxidant enzyme activity variations in the stored mango fruit, so as to investigate the mechanism of 1MCP in delaying ripening
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