EFFECTS OF 1-METHYLCYCLOPROPENE AND CONTROLLED ATMOSPHERE ON RIPENING AND VOLATILE COMPOUNDS OF 'KEAW SAWOEY' MANGO
Kheaw Sawoey mango (Mangifera indica L.) is a popular cultivar in Thailand usually consumed at the unripe or green stage. In the present study, mature green fruit were treated with 1-MCP (500 ppb 1-MCP at 25°C for 16h) and controlled atmosphere (CA) (3% O2 and 5% CO2) and stored at 13°C, 90-95% RH. CA was most effective in delaying ripening measured in terms of green peel colour retention and firmness. The fruit maintained acceptable quality for at least 20 days. Aroma volatiles comprised of 3-hexenol, 1-R-alpha-pinene and hexanal. 3-Hexenol was the predominant volatile compound. Fruit treated with 1-MCP and CA had reduced volatile production than the untreated control. Ethanol started to accumulate after 12 days in CA.
Piromruen, B., Jirapong, C., Techavuthiporn, C. and Wongs-Aree, C. (2009). EFFECTS OF 1-METHYLCYCLOPROPENE AND CONTROLLED ATMOSPHERE ON RIPENING AND VOLATILE COMPOUNDS OF 'KEAW SAWOEY' MANGO. Acta Hortic. 837, 259-264
Mangifera indica L., 1-MCP, fruit quality