Abstract:
Mango cultivar TomEJC (TJC) has a substantial potential as a fresh food commodity with its high quality; however this cultivar requires a specialized postharvest handling. This study was conducted to extend the shelf life of TJC mango through application of 1-MCP. Four treatments (1 ppm for 12 h and 24 h, 2 ppm for 12 h and 24 h) were tested with a control; stored at 14 °C and 85-90% RH. The changes in flesh colour, pulp firmness, total soluble solids (TSS), pH, weight loss and rate of respiration and ethylene production were measured during the storage of four weeks. Application of 1-MCP showed a significant effect (p<0.05) on flesh colour, firmness, TSS, pH, rate of respiration, and rate of ethylene production. Results showed significant differences (p<0.05) in L* (lightness from black to white), a* (redness to greenness), and b* (yellowness to blueness) values of flesh between control and treatments. The control and 2 ppm for 24 h treatment reached the flesh colour at ripening within 16 days; while, the least rate of colour changed was resulted by 2 ppm 12 h treatment. TSS and pH of fruit pulp increased during the storage period, while the flesh firmness decreased. Further, the same properties of treatment 2 ppm 12 h, resulted the least rates of changing. According to the sensory evaluation and TSS, treating TJC mango with 1-MCP was found to be successful in delaying of ripening and subsequently it extends the shelf life of mango approximately 10 days than the untreated mango. The study showed that the application of 2 ppm of 1-MCP for 12 h the shelf life of TJC mango for period of four weeks in cold storage (14 0C and 85-90% RH) without deteriorating the quality of fruits.
