EFFECT OF 1-METHYLCYCLOPROPENE (1-MCP) AND HOT WATER TREATMENT ON THE PHYSIOLOGY AND QUALITY OF 'KEITT' MANGOS

The objective of this study was to evaluate the effect of 1‐MCP (0 y 300 nl∙liter‐1) and different levels of hot water treatment (0, 52 °C for 5 min and 46 °C for 110 min) on the physiology and quality of ‘Keitt’ cultivar mangos. The respiration rate, weight loss, firmness, pulp color, total soluble solids and diseased fruits were analyzed. The 1‐MCP effect changed with the hot water treatment. In fruits without hot water treatment, 1‐MCP decreased respiration rate; it did not affect weight loss; it maintained four folds the fruit firmness and delayed pulp color change and total soluble solids increase. However, in the 5 min hot water treatment, 1‐MCP augmented the respiration rate; it did not affect weight loss and kept twice the fruit firmness while slowing down pulp color change and total soluble solids enhancing. The hot water treatment for 110 min significantly affected the effectiveness of 1‐MCP to maintain firmness and avoid weight loss. The 1‐MCP did not show any effect on controlling diseases, but the hot water treatment for 5 min reduced more than fifty percent the number of diseased fruits. Finally, it was observed that 1‐MCP in combination with hot water treatment for 5 min extended the shelf life for five additional days and may be a good alternative for markets not requiring quarantine hot water treatment.

[1]  Zhong Qiuping,et al.  Effect of 1-methylcyclopropene and/or chitosan coating treatments on storage life and quality maintenance of Indian jujube fruit , 2007 .

[2]  P. Penchaiya,et al.  Effect of 1-MCP on physiological changes in Mango 'Nam Dokmai' , 2006 .

[3]  J. A. O. García,et al.  EFECTO DEL 1-METILCICLOPROPENO (1-MCP) SOBRE LA VIDA DE ANAQUEL Y CALIDAD DE MANGO PARA EXPORTACIÓN , 2005, Revista Fitotecnia Mexicana.

[4]  S. M. Silva,et al.  Influence of 1-methylcyclopropene on postharvest conservation of exotic mango cultivars , 2004 .

[5]  J. Dole,et al.  1-Methylcyclopropene: a review , 2003 .

[6]  Hong-Wei Zhou,et al.  Effect of 1-methylcyclopropene on ripening of 'Canino' apricots and 'Royal Zee' plums , 2002 .

[7]  D. Joyce,et al.  Ripening and quality responses of avocado, custard apple, mango and papaya fruit to 1-methylcyclopropene , 2001 .

[8]  H. García,et al.  Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration , 2001 .

[9]  H. Wainwright,et al.  EFFECTS OF HOT-WATER TREATMENT AND STORAGE TEMPERATURE ON ELECTROLYTE LEAKAGE OF MANGOES (MANGIFERA INDICA LINN.) , 1999 .

[10]  M. Serek,et al.  Compounds controlling the ethylene receptor , 1999 .

[11]  S. Lurie,et al.  Effect of heat treatment on changes in softening, pectic substances and activities of polygalacturonase, pectinesterase and β-galactosidase of ripening mango , 1998 .

[12]  M. Serek,et al.  Inhibitors of ethylene responses in plants at the receptor level: Recent developments , 1997 .

[13]  K. Jacobi,et al.  Ultrastructural Studies of `Kensington' Mango (Mangifera indica Linn.) Heat Injuries , 1995 .

[14]  J. Pech,et al.  Cold-induced accumulation of 1-aminocyclopropane 1-carboxylate oxidase protein in Granny Smith apples , 1995 .

[15]  E. Mitcham,et al.  Respiration rate, internal atmosphere, and ethanol and acetaldehyde accumulation in heat-treated mango fruit , 1993 .

[16]  D. H. Spalding.  Decay and acceptability of mangos treated with combination of hot water, imazalil and gamma radiation , 1986 .

[17]  P. Marcellin,et al.  Incidence of ripening and chilling injury on the oxidative activities and Fatty Acid compositions of the mitochondria from mango fruits. , 1978, Plant physiology.