Influence of 1- methylcyclopropene on the color of mango fruits 'Palmer'.
Hojo E. T. D., Abreu C. M. P. de, Asmar S. A., Hojo R. H., Boas E. V. de B. V., Corrêa A. D.
Author Affiliation: FCAV/UNESP - Campus de Jaboticabal, Via de Acesso Prof. Paulo Donato Castellane, s/n, CEP: 14884-900, Jaboticabal-SP, Brazil.
Magistra 21 : 96-103
Abstract : The objective of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on the color of mangoes cv. Palmer stored under refrigeration and exposed to room temperature for four days. The experiment was carried out in a complete randomized design, in 3×6 factorial, with three replicates, three treatments (control, 100 nL L-1 and 150 nL L-1) and six periods of storage. In the set up I, under refrigeration, the fruits were evaluated at 0, 7, 14, 21, 28 and 35 days and in the set up II, under refrigeration plus four days under room temperature, the fruit were evaluated at 0, 7+4, 14+4, 21+4, 28+4 and 35 days. Each experimental unit was composed of two fruits. The results were submitted to the variance analysis. For the description of variables over the storage period, regression analyses were carried out. The color of the peel was measured through four readings per fruit on the equatorial region of the green and red portions of the fruit separately. The color of the pulp was measured through the four reading carried out on the equatorial region of the longitudinal half of the fruit, on the right and left sides, equidistant from the center. The use of 1-MCP, in all tested concentration was effective in slowing the ripening of mangoes 'Palmer' on the basis of peel color development. The efficiency of 1-MCP on the color of the pulp is associated with refrigeration with a faster development of a dark orange color of the pulp when fruits were refrigerated and subsequently stored under room temperature.