Pre-storage ethrel dip reduces chilling injury, enhances respiration rate, ethylene production and improves fruit quality of 'Kensington' mango.
Suresh Nair, Zora Singh
Author Affiliation: Horticulture/Viticulture, Muresk Institute, Division of Resources and Environment, Curtin University of Technology, GPO Box U1987, Perth, Western Australia 6845, Australia.
Journal of Food, Agriculture & Environment 1 : 93-97
Abstract : The effects of pre-storage application of Ethrel [ethephon] on the development of chilling injury (CI), respiration rate, ethylene production, and fruit quality of mango (cv. Kensington Pride) were investigated. Mature green Kensington Pride fruits were dipped in an aqueous solution containing varying concentrations of Ethrel (0, 50, 250 and 500 mg l-1) and surfactant 'Tween 80' (0.01%) for 5 minutes and stored at 5°C for four weeks. After storage, the fruits were allowed to ripen at 22°C. CI index, respiration rate and ethylene production were recorded during the ripening period from 1 to 9 days. Fruit firmness, total soluble solids (TSS), acidity, TSS/acid ratio, reducing, non-reducing and total sugars, taste and fruit rots were recorded from fully ripe fruits. CI was significantly reduced with all treatments of Ethrel compared to the control. The treatment of 500 mg Ethrel l-1 appeared to be most the effective in reducing CI. Fruit respiration rate and ethylene production were also enhanced during the ripening period in the fruits treated with Ethrel compared to the untreated fruits. The Ethrel treatment increased the fruit TSS, TSS/acid ratio, sugars, eating quality and reduced fruit firmness as well as the development of rots. In conclusion, pre-storage Ethrel (500 mg l-1) dip treatment for five minutes reduced CI and improved fruit quality and taste.