Introduction - Mango (Mangifera indica L.) is a climacteric fruit, very sensitive to prolonged storage with a relatively short postharvest life. The aim of this study was to investigate the effects of 1-MCP treatment on the pomological and sensory traits, antioxidant capacity and ascorbic acid content in late ripening mature-ripe mango fruits submitted to a simulated shelf life at 20 degrees C. Materials and methods - Mango late ripening fruits (cv. Keitt) were harvested from a commercial orchard, located at Furiano, province of Messina (Sicily, Italy; 38 degrees 3'N, 14 degrees 33'E; 5 m a.s.l.). Fruits were treated with 1-MCP (0.005 kg m(-3)) for 20 h in 1 m(3) closed containers and then stored at 20 degrees C and 65% RH for 3, 6, 9 and 12 days. A total number of 120 fruits were used to measure firmness, total soluble solid content, titratable acidity, skin color, antioxidant activity, ascorbic acid content and weight loss. At the end of each storage period fruits were subjected to sensory evaluation. Results and discussion - The 1-MCP treatment delayed softening, weight loss, and changes in soluble solid content, titratable acidity, antioxidant activity and ascorbic acid in mature-ripe mango fruits stored at 20 degrees C. Conclusion - The response of the mango fruits grown in Mediterranean conditions to a 1-MCP postharvest treatment at 20 degrees C was positive in terms of organoleptic fruit quality, sensory profile, antioxidant capacity, and ascorbic acid content.
|Number of pages||9|
|Publication status||Published - 2017|
All Science Journal Classification (ASJC) codes
- Food Science
- Agronomy and Crop Science