Articles
EFFECTS OF 1-METHYLCYCLOPROPENE AND CONTROLLED ATMOSPHERE ON RIPENING AND VOLATILE COMPOUNDS OF ‘KEAW SAWOEY’ MANGO
Article number
837_34
Pages
259 – 264
Language
English
Abstract
Kheaw Sawoey mango (Mangifera indica L.) is a popular cultivar in Thailand usually consumed at the unripe or green stage.
In the present study, mature green fruit were treated with 1-MCP (500 ppb 1-MCP at 25°C for 16h) and controlled atmosphere (CA) (3% O2 and 5% CO2) and stored at 13°C, 90-95% RH. CA was most effective in delaying ripening measured in terms of green peel colour retention and firmness.
The fruit maintained acceptable quality for at least 20 days.
Aroma volatiles comprised of 3-hexenol, 1-R-alpha-pinene and hexanal. 3-Hexenol was the predominant volatile compound.
Fruit treated with 1-MCP and CA had reduced volatile production than the untreated control.
Ethanol started to accumulate after 12 days in CA.
In the present study, mature green fruit were treated with 1-MCP (500 ppb 1-MCP at 25°C for 16h) and controlled atmosphere (CA) (3% O2 and 5% CO2) and stored at 13°C, 90-95% RH. CA was most effective in delaying ripening measured in terms of green peel colour retention and firmness.
The fruit maintained acceptable quality for at least 20 days.
Aroma volatiles comprised of 3-hexenol, 1-R-alpha-pinene and hexanal. 3-Hexenol was the predominant volatile compound.
Fruit treated with 1-MCP and CA had reduced volatile production than the untreated control.
Ethanol started to accumulate after 12 days in CA.
Authors
B. Piromruen, C. Jirapong, C. Techavuthiporn, C. Wongs-Aree
Keywords
Mangifera indica L., 1-MCP, fruit quality
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