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Effects of 1-MCP and Heat Treatment on the Storage Quality of Tainong Mango Fruits

Wen Li

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Abstract

Tainong mango fruits were treated with 1-methylcyclopropene(1-MCP) at concentration of 1 μL/L,50 ℃ hot water for 10 min,and 50 ℃ hot water for 10 min plus 1-MCP at concentration of 1 μL/L during storage to study the effects on the storage quality and physiology.The results showed that,compared with the control,the 1-MCP treatment and hot water plus 1-MCP treatment maintained color green of mango better,declined membrane permeability,and maintained higher levels of superoxide dismutase(SOD) activity and lower levels of malondialdehyde(MDA) production in mango fruits.They were useful to delay senescence of mango fruits,during storage time,hot water plus 1-MCP treatment inhibited the increasing of total soluble solids(TSS) content and decreasing in titratable acidity(TA) content,improved the storability of mango fruits well.

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What this paper is about

Tainong mango fruits were treated with 1-methylcyclopropene(1-MCP) at concentration of 1 μL/L,50 ℃ hot water for 10 min,and 50 ℃ hot water for 10 min plus 1-MCP at concentration of 1 μL/L during storage to study the effects on the storage quality and physiology.The results showed that,compared with the control,the 1-MCP treatment and hot water plus 1-MCP treatment maintained color green of mango better,declined membrane permeability,and maintained higher levels of superoxide dismutase(SOD) activity and lower levels of malondialdehyde(MDA) production in mango fruits.They were useful to delay senescence of mango fruits,during storage time,hot water plus 1-MCP treatment inhibited the increasing of total soluble solids(TSS) content and decreasing in titratable acidity(TA) content,improved the storability of mango fruits well.

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Available abstract

Tainong mango fruits were treated with 1-methylcyclopropene(1-MCP) at concentration of 1 μL/L,50 ℃ hot water for 10 min,and 50 ℃ hot water for 10 min plus 1-MCP at concentration of 1 μL/L during storage to study the effects on the storage quality and physiology.The results showed that,compared with the control,the 1-MCP treatment and hot water plus 1-MCP treatment maintained color green of mango better,declined membrane permeability,and maintained higher levels of superoxide dismutase(SOD) activity and lower levels of malondialdehyde(MDA) production in mango fruits.They were useful to delay senescence of mango fruits,during storage time,hot water plus 1-MCP treatment inhibited the increasing of total soluble solids(TSS) content and decreasing in titratable acidity(TA) content,improved the storability of mango fruits well.

Key concepts: Titratable acid, Malondialdehyde, Chemistry, Postharvest, Superoxide dismutase, 1-Methylcyclopropene, Food science, Cold storage

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Effects of 1-MCP and Heat Treatment on the Storage Quality of Tainong Mango Fruits — Research Paper | ScholarLens