Novel Postharvest Treatment Reduces Ascorbic Acid Losses in Mango (Mangifera indica L.) Var. Kent
Maria A. Islas-Osuna, Norma A. Stephens-Camacho, Carmen A. Contreras-Vergara, Marisela Rivera-Dominguez, Ernesto Sanchez-Sanchez, Monica A. Villegas-Ochoa and Gustavo A. Gonzalez-Aguilar
DOI : 10.3844/ajabssp.2010.342.349
American Journal of Agricultural and Biological Sciences
Volume 5, Issue 3
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 mango’s nutritional value during its shelf life.
© 2010 Maria A. Islas-Osuna, Norma A. Stephens-Camacho, Carmen A. Contreras-Vergara, Marisela Rivera-Dominguez, Ernesto Sanchez-Sanchez, Monica A. Villegas-Ochoa and Gustavo A. Gonzalez-Aguilar. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.