Articles
SHELF LIFE OF MANGOSTEEN (GARCINIA MANGOSTANA L.) FRUIT AS INFLUENCED BY 1-METHYLCYCLOPROPENE, TREATMENT DURATION, AND MATURITY
Article number
875_10
Pages
97 – 104
Language
English
Abstract
Reddish purple mangosteen fruit treated with 1000 nl L-1 1-methylcyclopropene (1-MCP) for 4 h exhibited a shelf life improvement of up to 95% under ambient conditions and weight loss of 7.6%. Treated fruit reached the respiratory peak two days later than the control fruit.
Browning and shriveling of the sepals (rating of 2) as well as pericarp hardening (rating of 2) were delayed by 6 and 9 days, respectively, in treated fruit resulting in a delay in disease occurrence and longer shelf life.
The change in peel color, visual quality and pericarp firmness were slower in treated fruit when two maturity stages (light purple with green streaks, M1; reddish purple fruit, M2) were treated with 1000 or 1500 nl L-1 1-MCP for 0, 4, or 6 h.
Peel color change to PCI 7 (black-brown) of M1 and M2 fruit was extended up to 6 and 4 days, respectively.
Visual quality rating of 4 was reached by M1 in 9 days while this was reached by treated fruit in 17 days.
Treated M2 fruit reached this visual quality four days later than the control.
The onset of pericarp hardening was delayed by 6 and 4 days in M1 and M2 fruit, respectively.
Relative to the untreated lots, average shelf life was 40% longer (M2) and 74% longer (M1) at 1000 nl L-1 1-MCP. Since the variation in postharvest responses did not significantly differ using a higher 1-MCP concentration and longer treatment duration it is recommended that 1000 nl L-1 1-MCP for 4 h be the application rate for mangosteen fruit that is further held in ambient conditions.
Browning and shriveling of the sepals (rating of 2) as well as pericarp hardening (rating of 2) were delayed by 6 and 9 days, respectively, in treated fruit resulting in a delay in disease occurrence and longer shelf life.
The change in peel color, visual quality and pericarp firmness were slower in treated fruit when two maturity stages (light purple with green streaks, M1; reddish purple fruit, M2) were treated with 1000 or 1500 nl L-1 1-MCP for 0, 4, or 6 h.
Peel color change to PCI 7 (black-brown) of M1 and M2 fruit was extended up to 6 and 4 days, respectively.
Visual quality rating of 4 was reached by M1 in 9 days while this was reached by treated fruit in 17 days.
Treated M2 fruit reached this visual quality four days later than the control.
The onset of pericarp hardening was delayed by 6 and 4 days in M1 and M2 fruit, respectively.
Relative to the untreated lots, average shelf life was 40% longer (M2) and 74% longer (M1) at 1000 nl L-1 1-MCP. Since the variation in postharvest responses did not significantly differ using a higher 1-MCP concentration and longer treatment duration it is recommended that 1000 nl L-1 1-MCP for 4 h be the application rate for mangosteen fruit that is further held in ambient conditions.
Authors
E.R.V. Bayogan, AL.D. Apolinario, D.R.V. Delgado, M.S. Añabesa
Keywords
maturity, mangosteen, shelf life, 1-methylcyclopropene
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