Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango.
Wang BaoGang, Wang JianHui, Feng XiaoYuan, Lin Lin, Zhao YuMei, Jiang WeiBo
Author Affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Plant Growth Regulation 57 : 185-192
Abstract : Mango (Mangifera indica L. cv. Tainong) fruits were harvested at the green-mature stage in Hainan and air-freighted to the laboratory at Peking. The fruits were treated with either 1 µl l-1 1-MCP or 5 µl l-1 ethylene for 24 h and stored at 20°C for up to 16 days. 1-MCP maintained fruit firmness, whereas exogenous ethylene decreased fruit firmness. Exogenous ethylene accelerated the increase in ethylene and 1-aminocyclopropane-1-carboxylate (ACC) oxidase, whereas 1-MCP reduced both. Exogenous ethylene stimulated and 1-MCP inhibited the production of H2O2 of mango fruit during storage. Ascorbic acid was maintained at a high concentration in 1-MCP-treated fruit but was low in ethylene-treated fruit. 1-MCP inhibited activities of antioxidant enzymes including catalase, superoxide dismutase and ascorbate peroxidase. These results suggest that 1-MCP could play a positive role in regulating the activated oxygen metabolism balance.