Effect of Ethylene on Qualitative Changes during Ripening of Mango (Mangifera indica L.) cv. Kesar

Abstract

Mango fruit Cv. Kesar were exposed to ethylene gas (100 ppm) for 12, 18 and 24 hrs in fruit ripening chamber and were then removed from the ripening chamber at the end of exposure period, packed in corrugated fibre board boxes and then kept at ambient condition to study the ripening behaviour. In another trial, the mango fruits were treated with ethephon at the concentration of 500,750 and 1000 ppm for five minutes, drained, packed in corrugated fibre board boxes and then kept at ambient condition. It was found that mango Cv. Kesar exposed to the ethylene gas in the ripening chamber and ethephon dip treatment triggered the ripening process. It was also noticed that more the period of exposure to ethylene gas and more the concentration of ethephon, faster was the ripening process and showed the significant increasing trends in TSS, sugars, ß carotene, and decreasing trends in titratable acidity and ascorbic acid in all the treatment combinations during advancement of storage period. It was observed that mango fruits Cv. Kesar ripened by exposing them to 100 ppm ethylene gas in ripening chamber for 18 hrs and storage at ambient condition recorded the maximum shelf life of 6 days and showed better results in respect of high overall acceptability score of 8.77. Similarly, mango fruits ripened by ethephon dip treatment of 750 ppm for 5 minutes and storage at ambient condition recorded the maximum shelf life of 8 days and showed better results in respect of high overall acceptability score of 8.66, respectively. The cost of ripening chamber for 800 kg fruits on per day interest and ethylene gas was considered for calculating the cost of ripening. The cost was found to be Rs. 0.69 per kg.

Effect of Ethephon on ripening and postharvest quality of mango

“…Mango (Mangiferaindica L.) belonging to the family Anacardiaceae is one of the most important commercially grown fruits in Bangladesh. It is known as 'aam' considered as the king of fruits due to its excellent flavor, taste, nutritive value, processing qualities and its delicacy for the table (Doke et. al., 2018).…”

“…Early and uniform ripening and color development can be achieved by dipping of mango fruits (physiologically mature but unripe) in diluted ethephon solution which is recommended for a number of climacteric fruits including mango (Bhandariet. al., 2017;Doke et. al., 2018;Gurjar et al, 2017;Sukhjit, 2017 ), banana (Mahajan et.…”

Perbaikan Tekstur Keripik Kulit Mangga Melalui Perendaman Larutan Kapur Sirih Dan Penjemuran

“…Keripik kulit mangga yang didahului tanpa perendaman dan tanpa penjemuran memiliki tingkat kecerahan tertinggi diantara perlakuan lain. Kecerahan keripik kulit mangga yang tinggi mungkin dapat dipengaruhi adanya produksi etilen, yang membuat kulit buah lebih terang (Doke et al, 2018;Utami et al, 2020). Temuan tersebut menunjukkan efek perendaman larutan kapur sirih belum dapat mempertahankan warna kecerahan dari keripik.…”