Role of 1-MCP in regulating ‘Kensington Pride’ mango fruit softening and ripening

Abstract

Ripening of mango fruit is characterized by softening of flesh which limits its shelf life. 1-MCP is nontoxic gas that delays fruit softening and improves quality of several fruit. Therefore, the role of 1-MCP in regulating fruit softening and quality of 'Kensington Pride' mango was investigated. Physiological mature fruits treated with 1-MCP (1 mL L -1 ), ethylene (10 mL L -1 ) or 1-MCP ? ethylene for 12 h at ambient condition (20 ± 1°C). Untreated (control) as well as treated fruits were allowed to ripe at ambient temperature (20 ± 1°C) for 10 days. Ethylene production, respiration rate and other fruit ripening parameters were determined periodically. Climacteric peaks of ethylene production and respiration rate were significantly supressed by 1-MCP application as compared to ethylene-treated and control fruit. Exogenous application of ethylene accelerated the development of fruit colour, fruit softening with increased activities of exo-PG, endo-PG and EGase enzymes in the pulp tissues. Whereas, activities of fruit softening enzymes were significantly delayed and/or suppressed in 1-MCP-treated fruit. 1-MCPtreated fruit showed improved rheological properties (i.e., firmness, springiness and stiffness), decreased level of citric acid, malic acid, succinic acid, total organic acids, total sugars and sucrose than other treatments. 1-MCP inhibited the activities of fruit softening enzymes which consequently delayed the ripening and ripening related changes in 'Kensington Pride' mango.

Genome-Wide Identification of Mango (Mangifera indica L.) Polygalacturonases: Expression Analysis of Family Members and Total Enzyme Activity During Fruit Ripening

“…Kent is highly appreciated in the market; however, it has a very fast softening and a short shelf life (Jiménez et al, 2004). Similar results to ours have been reported in other mango varieties such as Harumanis, Kensington Pride and Ataulfo, where reductions of 50, 80, and 75% in mesocarp firmness were observed between 4.5, 6, and 6 days of post-harvest storage, respectively (Ali et al, 2004; Muy Rangel et al, 2009; Razzaq et al, 2016). These textural changes are the result of alterations in the structure and composition of the cell wall, mediated by enzymes related to softening (Brummell, 2006).…”

The Effects of 1-Methylcyclopropene in the Regulation of Antioxidative System and Softening of Mango Fruit during Storage

“…As a cell wall degrading enzyme, EGase plays a significant part in the softening of mango fruit [36]. It has been reported that EGase activity increased over the period of maturity in "Samar Bahisht Chaunsa" mango [17]. In the present research, fruit treated with 1-MCP showed complete suppression of EGase enzyme activity compared to the control (Figure 6(b)).…”

“…e postharvest employment of 1-MCP which can retard maturity and keep up quality in mango has been indicated. For instance, Razzaq et al reported that 1-MCP inhibited fruit softening enzyme activities, consequently delaying the maturity and variations associated with it in "Kensington Pride" mango [17]. 1-MCP could also play a positive part in the regulation of the activated oxygen metabolism balance [18].…”

Postharvest application of 1-MCP and ethylene influences fruit softening and quality of ‘Arctic Pride’ nectarine at ambient conditions

“…Texture analyser (TPA Plus, AMETEK Lloyd Instruments Ltd, Hampshire, UK) was used to determine rheological properties of nectarine fruit such as chewiness, springiness, hardness, stiffness, cohesiveness and adhesiveness were determined as described earlier by Razzaq et al (2015). These properties were further defined and expressed as outlined by Bourne (1978).…”