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Influence of 1-MCP and Transportation on the Quality and Softening Enzyme Activity of Mangoes

YAN Tingcai1, WANG Yunshu1, SHI Xuequn2, XU Xiangbin2, ZHANG Peng3, LI Jiangkuo3,*   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. College of Food Science, Hainan University, Haikou 570228, China; 3. National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
  • Online:2016-03-25 Published:2016-03-18

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Abstract:

This study was executed to explore effects of 1-methylcyclopropene (1-MCP) and transportation on the quality
and activities of softening enzymes of mangoes. “Hongyu” mangoes were packaged after 1-MCP treatment, sent via either
air consignment or air express from Hainan to Tianjin. Changes in sensory index, texture, nutrition, physiology and related
enzyme activities of mango during subsequent storage at room temperature (25–28 ℃) were examined. The results showed
that 1 μL/L 1-MCP treatment maintained the quality better, inhibited the declines in yellowish index and the degree of
softening, decreased the respiration rate, ethylene emission, slowed down the increase in the activities of poly galactose acid
enzyme (PG) and cellulase (CX), and maintained higher levels of sugar, titratable acidity and vitamin C in the fruits. Air
consignment was better than air express. The average firmness, soluble solids, vitamin C, ethylene release, CX activity and
other indicators displayed significant differences. In conclusion, 1-MCP combined with air consignment is the best choice to
transport postharvest mango for online retailers.

Key words: mango, 1-MCP, transportaion, quality

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