The effect of ethephon on the colour, composition and quality of mango (Mangifera indica, cv. Kent).
Centurión Yah A. R., González Novelo S. A., Tamayo Cortés J. A., Argumedo J. J., Sauri Duch E.
Author Affiliation: División de Estudios de Postgrado e Investigación, Instituto Tecnológico de Mérida, Km 5 Carretera Mérida-Progreso, Mérida, Yucatán, C.P. 9-11, Mexico.
Food Science and Technology International/Ciencia y Tecnología de Alimentos Internacional 4 : 199-205
Abstract : Mangoes (cv. Kent) grown in the Yucatán Peninsula, Mexico, remain green upon ripening, and do not develop the characteristic red-yellow colour of ripe fruits. Ripe Kent fruits were harvested and immersed in 500, 1500 or 2500 ppm ethephon for 3, 6 or 9 min, dried and held in small plastic perforated baskets at 27°C. Control fruits were dipped in water. The percentage of fruits showing improved skin colour generally increased (as a result of chlorophyll degradation) as ethephon concentration and duration of treatment increased. Skin colour improved in 100% of fruits treated with ethephon at 2500 ppm (for 3, 6 or 9 min) and in 95.8% of fruits treated with ethephon at 1500 ppm for 9 min. Fruits treated with 1500 ppm ethephon had lower °Brix but higher contents of reducing sugars than fruits from other treatments. Acidity was significantly higher in fruits treated with 2500 ppm ethephon (all treatment durations) and in the most prolonged treatment with 1500 ppm ethephon. Ascorbic acid and carotenoid contents were significantly higher in fruits treated with 2500 ppm ethephon. Aroma and flavour scores varied significantly with treatment; fruits treated with 1500 ppm ethephon generally had the highest scores. Pulp colour was not affected by ethephon treatment. Fruits treated with 1500 ppm ethephon had the best sensorial acceptance.