Sensory and physical evaluations of cold stored 'Tommy Atkins' mangoes influenced by 1-MCP and modified atmosphere packaging.
Cocozza F. del M., Jorge J. T., Alves R. E., Filgueiras H. A. C., Garruti D. dos S., Pereira M. E. C.
Author Affiliation: Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, C.P. 6011, 13083-970, Campinas, SP, Brazil.
: 655-661
Abstract : Fruits of mango cv. Tommy Atkins were harvested at stage 2 of maturity and treated in a day later with 1-methylcyclopropene (1-MCP; 100 and 500 nl/litre) at room temperature (25°C) for 12 h. Some fruits were wrapped with Xtend for modified atmosphere (MA) generation and the effects of 1-MCP and MA, alone or in combination, were evaluated during 25 days of storage at 11.5±1.7°C and 86.1±8.4% relative humidity (RH), followed by 7 days at 25.4±0.2°C and 97.6±1.2% RH. Sensory analysis was carried out after storage. Luminosity (*L) measured in the green part of the mango skin was affected by 1-MCP treatments until the 25th day, and values were higher in fruits stored without MA. The effects of MA were only noticed in *L and Chroma (C) characteristics of pulp colour. *L values were lower and C values were higher when stored under MA. MA was efficient in protecting fruits from weight loss during cold storage. Fruits stored without MA and treated with 100 nl 1-MCP/litre were firmer, but this was not detected by the sensory panel. Sensory analysis revealed that ripening was accelerated in fruits stored under MA and in those treated with 500 nl 1-MCP/litre without MA. Judges did not notice differences in aroma, colour or firmness between the control and the 100 nl 1-MCP/litre-treated fruits.