FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 293-297.

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Response of different maturity stages and varieties of mango fruits to 1-MCP application

  

  • Received:2012-01-24 Revised:2012-12-26 Online:2013-01-25 Published:2013-01-15

Abstract: The response of different maturity stages (6 and 8 degrees) and varieties (‘Hongguifei’, ‘Tainong1’ and ‘Jinhuang’) of mango fruits on 1-MCP application were investigated. The results showed that: (1)For the same maturity stage, the response of three mango varieties to 1-MCP were different, the changes of storage quality and physiology of ‘Tainong1’ was the fastest, the higher disease index, color a *, TSS content, activities of SOD, POD and LOX, and lower fruit firmness of ‘Tainong1’ were observed, followed by ‘Jinhuang’ and ‘Hongguifei’ fruits.(2)For the different harvest maturity stages of the same variety , the lower disease index, color a * and higherfruit firmness, activities of SOD, POD and LOX of lower maturity fruits than those of higher maturity fruits were observed. However, the cell membrane permeability of two maturity fruits were not significant. (3)When fruits were ripened completely, there was no significant difference in TSS contents between 6 and 8 mature ‘Tainong’ fruits, but for the ‘Hongguifei’ and ‘Jinhuang’ mangos, the TSS contents with 8 maturity degree were significantly higher than that of 6 maturity fruits. It suggested that the fresh response of ‘Tainong1’fruits to 1-MCP was the worst among three mango varieties, the response of ‘Hongguifei’ and ‘Jinhuang’fruits to 1-MCP was very significant.

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