Novel Postharvest Treatment Reduces Ascorbic Acid Losses in Mango (Mangifera indica L.) Var. Kent | Science Publications

American Journal of Agricultural and Biological Sciences

Marisela Rivera-Dominguez¹  Gustavo A. Gonzalez-Aguilar¹  Norma A. Stephens-Camacho¹  Carmen A. Contreras-Vergara¹  Ernesto Sanchez-Sanchez¹  Maria A. Islas-Osuna¹  Monica A. Villegas-Ochoa¹ 

关键词: Mango;    1-MCP;    1-methylcyclopropene;    ripening;    ascorbic acid;   

DOI  :  10.3844/ajabssp.2010.342.349

学科分类：农业科学（综合）

来源: Science Publications

【 摘 要 】

Problem statement: Mango is a tropical fruit that ripens very quickly; for this reason, there has been a continuous effort to develop postharvest technologies to extend its shelf life and quality. Among them, 1-Methylcyclopropene (1-MCP) is widely used because it inhibits the action of ethylene receptors. Approach: Changes in physicochemical parameters, bioactive compounds and cell wall degrading activities were evaluated during storage and ripening of fresh whole mangoes treated with 1-MCP (750 nL L^-1). Mature-green mangoes, cultivar Kent, untreated or treated with 1-MCP were evaluated for external quality, phytochemicals, Polygalacturonase (PG) and Pectin Methylesterase (PME) enzymatic activities during storage at 20°C for 2 weeks. Results: Concentration of ascorbic acid decreased during fruit ripening but 1-MCP-treated mangoes had reduced losses. Polygalacturonase and pectin methylesterase activities were reduced in the treated fruits as compared to untreated mangoes. Small changes in β-carotene were observed between treated and untreated fruits. Conclusion: 1-MCP affected the ripening process in Kent mango, reducing losses of ascorbic acid, this treatment is justified since it helps to maintain mangos nutritional value during its shelf life.

【 授权许可】

Unknown