Pre-storage application of polyamines improves shelf-life and fruit quality of mango.
Malik A. U., Zora Singh
Author Affiliation: Horticulture, Muresk Institute, Division of Resources and Environment, Curtin University of Technology, GPO Box U 1987, Perth 6845, Australia.
Journal of Horticultural Science and Biotechnology 80 : 363-369
Abstract : Mature green mango (Mangifera indica L. cv. 'Kensington Pride') fruit were dipped for 6 min in aqueous solutions containing different concentrations (0, 0.01, 0.5, 1.0 mM) of various polyamines (PAs) including spermine (SPM), spermidine (SPD) and putrescine (PUT), with 0.01% 'Tween-20' as a surfactant, to investigate their effects on shelf-life and fruit quality. Treated fruit were air-dried (22°±1°C), packed in Ecopax trays and stored in a cool room (13±±1°C, RH 85±5%) for 3 or 4 weeks. Following storage, fruit were allowed to ripen to the eating soft stage (score 4) at ambient temperature (22°±1°C). Pre-storage dip application of PAs retarded development of mean fruit softness (10.3%) and visual colour (26.3%), and reduced weight loss (6.8%) during storage without significant (P?0.05) reductions in ethylene production and respiration rate. During ripening of 3 week-stored fruit, 0.5 mM SPM-treated fruit exhibited significantly (P?0.05) lower mean respiration rates compared with the control. Application of PAs significantly (P?0.05) increased fruit firmness and ascorbic acid content, while reducing carotenoids, total soluble solids (TSS)/acid ratio and Hue angle of ripe fruit compared with the no-PA treatment. In conclusion, pre-storage dip application of PAs improved the shelf-life of mango fruit without impairing fruit quality.