Effect of Different Postharvest Treatments to Delay Mango Fruit Softening
D. Vázquez-CelestinoJosé Ángel Huerta‐OcampoAna P. Barba de la RosaLuis E. González de la VaraM.E. Vázquez-BarriosE. Mercado-SilvaF. Ignacio Carrillo-Navarrete
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Mango is climacteric fruit characterized by a surge in ethylene production. The fruit ripens quickly once harvested and shows an ethylene peak at 6～8 days. Development of anthracnose and stem rot of the fruit is also observed after the peak. These suggest that the potential for storage life decreases and that the susceptibility to pathogens increase during ripening and senescence of postharvest mango fruit. The main problem control of fruit ripening and rots has been the main problem for technology of storage and transport of mango. Advances in postharvest physiology, pathology, and technology of storage of mango fruit were reviewed. The perspective of this research area and the application of 1 methylcyclopropene as a new tool for the control of mango ripening were also discussed.
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Papaya fruits ripen and deteriorate rapidly after harvest. It is well established that the calcium treatment delays fruit ripening. However, the regulation of fruit ripening by calcium treatment in papaya remains unclear. In the present study, we investigate the effect of calcium chloride treatment (2.5% CaCl2 solution immersion for 15 min), which significantly delayed the ripening of papaya fruit. Fruit yellowing was delayed by 4 days in CaCl2-treated fruits compared with control. CaCl2 treatment significantly delayed loss in fruit firmness and an increase in the total soluble solid content, relative conductivity, and ethylene peak, as well as reduced ethylene production. It inhibited the activity of cell wall degrading enzymes and the expression of cell wall softening-related genes and ethylene signal pathway-related genes. These findings indicate that the CaCl2 treatment delays the ripening and softening of papaya fruits by inhibiting the expression of enzymes and genes related to cell wall degradation and ethylene signal transduction. Practical applications Papaya is an economically important fruit crop cultivated worldwide. These fruits ripen and deteriorate rapidly after harvest. Calcium chloride treatment (2.5% CaCl2 solution immersion for 15 min) studied in the present study significantly delayed the ripening of papaya fruit. The calcium treatment is easy to operate and control and is effective in maintaining fruit quality and reducing postharvest losses of papaya. It is a safe and non-toxic alternative to chemical treatment for fruit storage and transportation.
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The experiment was conducted at the laboratory of Postharvest Technology Division, BARI to evaluate the effect of postharvest application of 6 concentrations (0, 250, 500, 750, 1000 & 10000 ppm) of ethephon on ripening and postharvest qualityof mango (cv. Langra) fruits harvested at mature green stage on 3rdweek of June in 2011 and 2012. The treated fruits were assessed for physiological changes such as ripening %, weight loss (%), biochemical aspects such as TSS (0Brix), titratable acidity (%), reducing sugar (%), total sugar (%), ascorbic acid content (mg/100g), total carotenoids (μg/100g), carbon di oxide production (ml/g fruit) and residual level of the applied ethephon during storage period. The observations were recorded at 2 days interval during 6 days storage at ambient condition (23±2°C with 80±5% RH). Complete yellow color (full ripe) was developed on the fruits treated with 500-1000 ppm ethephon at 4 days of storage while yellowish green and greenish yellow color was developed on 250 ppm treated and control fruits, respectively, and 10000 ppm ethephon treated fruits overripened at this period. At 6 days of storage, 250 ppm ethephon treated fruits got ripen and 500-1000 ppm ethephon treated fruits overripened whereas 10000 ppm treated fruits got rotten and control one was still unripe. Irrespective of ethephon treatments, weight loss of fruits, TSS, reducing sugar, total sugar, carbon di oxide production and total carotenoid showed increasing trends upto 6 days whereas titratable acidity, ascorbic acid and residue level of ethephon showed decreasing trends in both years. At 4 days of storage, 750-1000 ppm ethephon dipped fruits induced uniform attractive yellow color while untreated control fruits remained yellowish greenish (unripe) even after 6 days of storage. At 6 days of storage TSS, reducing sugar, toatal sugar, ascorbic acid and total carotenoid content were found maximum in 750-1000 ppm treated fruits compared to 250-500 ppm treated fruits. The residue level of ethephon in mango fruits treated with ethephon concentrations (250-1000 ppm) at 6 days of storage was found below 2 ppm (0.1 1ppm-0.54 ppm), which is safe for human consumption. Therefore, mangoes ripened by using ethephon @ 750-1000 ppm can be consumed safely without any health risk.
Bangladesh J. Agril. Res. 44(3): 453-467, September 2019
Ethephon
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Heat treatments have several potential positive effects in fruit, including insect and decay control, amelioration of chilling injury, and delay of ripening and senescence. Hot water treatment (46.1°C for 65-90 min, depending on fruit weight) has been used in Mexico and some other countries as a quarantine insect control treatment for mangoes. Hot air treatments can provide several advantages compared to hot water in regard to installations, costs, reduced injury, and compatibility with other systems such as controlled atmospheres. In this work we have investigated the effect of hot air treatments at 44 to 48°C and 50% relative humidity for 160 and 220 min, on the physiology and quality of `Manila' and `Óro' mango fruit stored at 10°C and 85% relative humidity for up to 4 weeks. No injury was observed in both cultivars exposed for 160 min, but some injury was observed when fruit were exposed for 220 min. Some of these fruit also failed to ripen. Heat treatment (especially for 160 min) delayed ripening of fruit, as measured with color and texture changes, compared to the control. Heat treatment changed the protein composition of the fruit and affected the activity of peroxidases.
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The effects of postharvest pressure infiltration of calcium chloride (CaCl 2 ) solutions, fruit coatings and shrink-wrap film treatments of apples ( Malus domestica Borkh. `Golden Delicious') on peel injury, quality attributes, respiration and internal atmospheres after storage at 0 °C for 2 to 6 months, and during subsequent ripening at 20 °C were investigated. CaCl 2 treatments (0.14 to 0.34 mol·L -1 ) reduced internal and evolved ethylene and softening of fruits, but they also caused distinctive injury to the fruit surface. Following the CaCl 2 treatments with a water rinse and a wax- or shellac-based coating or a shrink-wrap film reduced surface injury in fruits treated with 0.24 or 0.34 mol·L -1 solutions of CaCl 2 and eliminated injury resulting from a 0.14 mol·L -1 CaCl 2 treatment. The fruit coatings delayed ripening; as indicated by better retention of fresh mass, green peel color, titratable acidity and flesh firmness, and the reduced respiration and ethylene production rates that were observed upon transferring the fruits to 20 °C. Sequential treatments with CaCl 2 and a shrink-wrap film also reduced fresh mass loss, respiration and ethylene production rates, but had no effect on other quality characteristics. Internal CO 2 levels increased and O 2 and ethylene levels decreased in surface coated fruits during storage at 0 °C. Coating fruits without the use of CaCl 2 also delayed ripening though not as well as that for fruits sequentially treated with CaCl 2 and a surface coating.
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This study investigated the effects of postharvest treatment on fruit quality of mango(Mangifera indica L.cv.Jidan) fruit stored under different conditions.The study showed results that yellowing and disease index in the fruit treated with fungicide A was 4.52% and 31.53%,lower than those in the control fruits during storage at 32 ℃.In addition,treatment with fungicide A also inhibited the respiration rate of mango fruit.When stored at 13 ℃,the storage life of mango fruit was prolonged.After 37 d of storage,fruit treated with fungicide A under CA storage had lower yellowing and disease index than those treated with fungicide A only.These results indicated that fungicide A combined with CA storage could be used as an effective method to preserve the postharvest life of mango fruit.
Mangifera
Respiration rate
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