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Application of 1-methylcyclopropene on mango fruit (Cv. Kesar): potential for shelf life enhancement and retention of quality

Journal of Food Science and Technology volume 55, pages 776–781 (2018)Cite this article

Abstract

The present investigation was carried out to study the effect of gaseous application of 1-methylcyclopropene (1-MCP) on quality and shelf life of mango fruits of Cv. Kesar. The freshly harvested matured mango fruits were washed, cleaned and treated with fungicide at 500 ppm concentration for 10 min. The fruits were then subjected to 1-MCP treatment at different concentrations (500, 1000, 1500, 2000 ppb) and exposed for 18 and 24 h at 20 °C temperature in an air tight chamber along with control sample. The results indicated that the ripening in the early stages of mango was delayed by 1-MCP and shelf life of the fruits was increased with increase in the concentration of 1-MCP, also the physico-chemical changes such as percent physiological loss in weight of fruit, total soluble solids and colour was slowly increased and ascorbic acid content was effectively reduced. 1-MCP treatment of 2000 ppb for 24 h exposure time gave the best results for percent physiological loss in weight of fruit from 6.1 to 13% and ascorbic acid content from 80.28 to 22.34 mg/100 g, total soluble solids increased from 7.3 to 16.23 °Brix and the colour was improved from 50.9 to 68.6 h with shelf life of 20 days.

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Acknowledgements

The Authors are thankful to Department of Science and Technology (DST), and Ministry of Food Processing Industries (MoFPI), Govt. of India, New Delhi for the financial support to carry out this research work.

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  1. University Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, M.S., 431004, India

    B. K. Sakhale, S. S. Gaikwad & R. F. Chavan

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  1. B. K. Sakhale
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  2. S. S. Gaikwad
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  3. R. F. Chavan
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Correspondence to B. K. Sakhale.

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Sakhale, B.K., Gaikwad, S.S. & Chavan, R.F. Application of 1-methylcyclopropene on mango fruit (Cv. Kesar): potential for shelf life enhancement and retention of quality. J Food Sci Technol 55, 776–781 (2018). https://doi.org/10.1007/s13197-017-2990-0

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  • DOI: https://doi.org/10.1007/s13197-017-2990-0

Keywords

  • Mango
  • Fungicide
  • 1-MCP
  • Physicochemical properties
  • Shelf life