Post-harvest conservation of mango var. Palmer with use of 1-metylcyclopropene.
Cordeiro M. H. M., Mizobutsi G. P., Silva N. M. da, Oliveira M. B., Mota W. F. da, Sobral R. R. S.
Author Affiliation: Universidade Estadual de Montes Claros-Unimontes, Avenida Reinaldo Viana, 2630, Bico da Pedra, 39440-000 Janaúba, MG, Brazil.
Magistra 26 : 102-113
Abstract : Production of mango var. Palmer in Brazil has great importance, mainly due to its exporting potential. Thus, this study aimed to draw out the shelf life of the mango var. Palmer by application of different doses of 1-metylcyclopropeno (1-MCP). The fruits picked up in stage three of maturation were cleaned in current water and later immersed in solution of Sportak 450 CE 110 mL 100-1 L for 5 minutes and put to dry naturally. Later, 1-MCP 0, 100, 200 and 300 nL L-1 was applied for 12 hours and stored at 25±1°C and 90% of relative humidity for 12 days, being evaluated every three days. The variables evaluated were weight loss, firmness, pH, titratable acidity (TA), soluble solids (SS), SS/TA ratio, chromaticity and Hue angle of peel and pulp, starch and sugars. The treatment with 1-MCP was efficient in drawing out the useful life of the fruits. The dose of 200 nL L-1 presented greater delay on the development of the pulp color, insoluble substance hydrolysis; increase of sugars, fruit softening, and reduction of the respiratory process, diminishing the fruits metabolism. The influence of 1-MCP on the chromaticity and Hue angle of the rind, fresh mass loss and titratable acidity was not observed. The 1-MCP allowed a slower evolution of the mango ripening, contributing for its control for 12 days.