Ripening enhancement of refrigerated 'Kent' mango.
Zamora Cienfuegos E., García H. S., Montes de Oca M. M., Tovar Gómez B.
Author Affiliation: Laboratorio de Investigación en Alimentos, Instituto Tecnológico de Tepic, Apdo. Postal 634, C.P. 63000, Tepic, Nayarit, Mexico.
Revista Fitotecnia Mexicana 27 : 359-366
Abstract : An important handling problem of mangoes (Mangifera indica cv. Kent) trade in the world is the lack of uniform ripening and limited peel colour development. Mangoes bound for export are transported at 13°C until they reach distribution points. Exogenous ethylene was applied to export-quality Kent mangoes after 4 days of refrigerated storage at 13±1°C, and then transferred to ambient conditions (27±2°C). Batches of 100 fruits were distributed under the following treatments: control mangoes neither refrigerated nor ethylene treated; mangoes refrigerated at 13°C for 4 days, without ethylene treatment and ripened at 27±2°C; and mangoes refrigerated for 4 days and subjected to atmospheres containing ethylene at 100, 500 and 1000 µl/litre for 18 h at 20°C, and then transferred to normal atmosphere at 27±2°C for ripening. Physiological and physicochemical variables were monitored. Exogenous ethylene induced fast ripening with better peel colour development and overall appearance. Firmness was maintained high during the first 4 days of refrigerated storage, although a normal decline in firmness was observed after the ethylene treatment. Treatment with ethylene at 100 and 500 µl/litre produced the best responses for fruit ripening. Ethylene-treated fruits were less sweet than the controls, and no treatment recorded off-flavours or aromas.