FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (15): 231-237.doi: 10.7506/spkx1002-6630-20200324-357

• Packaging & Storage • Previous Articles     Next Articles

Effects of Exogenous Ethylene and 1-Methylcyclopropene on Postharvest Physicochemical and Aroma Characteristics of ‘Shengxin’ Mango

LIANG Minhua, DENG Hongling, LIANG Ruijin, YANG Zhenfeng, SU Xinguo   

  1. (1. School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520, China; 2. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China)
  • Online:2020-08-15 Published:2020-08-19

Abstract: Color, texture and aroma characteristics are the main indicators for evaluating the sensory quality of fruits. In this study, in order to find out the physical properties and aroma characteristics of mango fruit after harvest, ‘Shengxin’ mango fruit after harvest were treated with exogenous ethylene or 1-methylcyclopropene (1-MCP), and the changes of peel color, pulp hardness, total soluble solid content in pulp, and the content of 3-carene in peel and pulp were analyzed. The results showed that exogenous ethylene and 1-MCP induced and delayed postharvest fruit maturation and senescence, respectively, manifested by peel color change from green to yellow, a decrease in pulp hardness, and an increase in total soluble solid content. 3-Carene was a characteristic aroma substance in mango fruit, being more abundant in peel than in pulp and accounting for above 80% of the total aroma components in peel was. Ethylene treatment induced the synthesis of 3-carene in peel at the early stage of storage, and the 3-carene content reached a maximum value of 0.161 μg/g at the third day. In contrast, 1-MCP treatment generally inhibited the synthesis of 3-carene in peel during storage, but promoted the synthesis of 3-carene in pulp. These results provide an experimental basis for postharvest storage and quality control of mango fruit.

Key words: mango, ethylene, 1-methylcyclopropene, physicochemical properties, aroma characteristics

CLC Number: