Articles
Effect of different concentrations of 1-MCP and storage temperatures on the quality and shelf-life of mature-green Keitt mangoes
Article number
1348_42
Pages
303 – 310
Language
English
Abstract
Mango is one of the good flavoured and aromatic fruits with high nutritional values, eaten all over the world, however, due to its climacteric nature, it deteriorates very fast once it is exposed to endogenous or exogenous ethylene.
Therefore, this experiment was set up to determine the effect of 1-MCP concentrations applied under different temperatures on the quality and shelf-life of Keitt mangoes stored under different temperatures.
Different concentrations (0, 3, 4 ppm) of 1-MCP were applied to Keitt mangoes under two temperatures (20 and 28°C) and then stored under three different environments (ambient, cold room and refrigerator). Fruit firmness, percentage weight loss, total soluble solids, pH, electrical conductivity, total titratable acidity, moisture content, percentage dry matter, internal pulp colour and shelf-life were recorded.
The temperatures under which 1-MCP was applied did not significantly (P˃0.01) affect most quality parameters except the 20°C exposure temperature which kept the mangoes significantly (P≤0.01) firmer thereby producing better internal colour.
Refrigerated storage (8.7°C) and 4 ppm 1-MCP significantly (P≤0.01) delayed ripening but did not negatively affect the quality of the Keitt mangoes during ripening.
Generally, higher concentrations of 1-MCP (3 and 4 ppm) augmented the longer shelf-life for mangoes stored under refrigerator conditions.
The use of 1-MCP in the mango industry holds good prospects for maintaining quality and increasing shelf-life of Keitt mango fruits.
Therefore, this experiment was set up to determine the effect of 1-MCP concentrations applied under different temperatures on the quality and shelf-life of Keitt mangoes stored under different temperatures.
Different concentrations (0, 3, 4 ppm) of 1-MCP were applied to Keitt mangoes under two temperatures (20 and 28°C) and then stored under three different environments (ambient, cold room and refrigerator). Fruit firmness, percentage weight loss, total soluble solids, pH, electrical conductivity, total titratable acidity, moisture content, percentage dry matter, internal pulp colour and shelf-life were recorded.
The temperatures under which 1-MCP was applied did not significantly (P˃0.01) affect most quality parameters except the 20°C exposure temperature which kept the mangoes significantly (P≤0.01) firmer thereby producing better internal colour.
Refrigerated storage (8.7°C) and 4 ppm 1-MCP significantly (P≤0.01) delayed ripening but did not negatively affect the quality of the Keitt mangoes during ripening.
Generally, higher concentrations of 1-MCP (3 and 4 ppm) augmented the longer shelf-life for mangoes stored under refrigerator conditions.
The use of 1-MCP in the mango industry holds good prospects for maintaining quality and increasing shelf-life of Keitt mango fruits.
Publication
Authors
L. Baffour-Awuah, P. Kumah
Keywords
1-methylcyclopropene, deterioration, delayed ripening, pulp colour
Groups involved
- Division Plant Genetic Resources, Breeding and Biotechnology
- Division Tropical and Subtropical Fruit and Nuts
- Division Temperate Tree Fruits
- Division Temperate Tree Nuts
- Division Vine and Berry Fruits
- Division Ornamental Plants
- Division Vegetables, Roots and Tubers
- Division Plant-Environment Interactions in Field Systems
- Division Greenhouse and Indoor Production Horticulture
- Division Postharvest and Quality Assurance
- Division Precision Horticulture and Engineering
- Division Horticulture for Human Health
- Division Horticulture for Development
- Division Landscape and Urban Horticulture
- Commission Banana
- Commission Cultivar Registration
- Commission Agroecology and Organic Farming Systems
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