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ISSN: 1557-4989 (Print)
ISSN: 1557-4997 (Online)
Research Article Open Access

Novel Postharvest Treatment Reduces Ascorbic Acid Losses in Mango (Mangifera indica L.) Var. Kent

Maria A. Islas-Osuna1, Norma A. Stephens-Camacho1, Carmen A. Contreras-Vergara1, Marisela Rivera-Dominguez2, Ernesto Sanchez-Sanchez3, Monica A. Villegas-Ochoa1 and Gustavo A. Gonzalez-Aguilar1
  • 1 Department of Vegetable Food Technology, Research Center for Food Research and Development, CIAD, AC, Ejido La Victoria Rd., Km 0.6., P.O. Box 1735, Hermosillo, Sonora, 83000, Mexico
  • 2 Department of Food Science, Research Center for Food Research and Development, CIAD, AC, Mexico
  • 3 Research Station Valle del Mayo, National Institute of Forestry, Agricultural and Veterinary Research, INIFAP, Huatabampo Rd. Km 0.9. Navojoa, Sonora, 85300, Mexico

Abstract

Problem statement: Mango is a tropical fruit that ripens very quickly; for this reason, there has been a continuous effort to develop postharvest technologies to extend its shelf life and quality. Among them, 1-Methylcyclopropene (1-MCP) is widely used because it inhibits the action of ethylene receptors. Approach: Changes in physicochemical parameters, bioactive compounds and cell wall degrading activities were evaluated during storage and ripening of fresh whole mangoes treated with 1-MCP (750 nL L-1). Mature-green mangoes, cultivar Kent, untreated or treated with 1-MCP were evaluated for external quality, phytochemicals, Polygalacturonase (PG) and Pectin Methylesterase (PME) enzymatic activities during storage at 20°C for 2 weeks. Results: Concentration of ascorbic acid decreased during fruit ripening but 1-MCP-treated mangoes had reduced losses. Polygalacturonase and pectin methylesterase activities were reduced in the treated fruits as compared to untreated mangoes. Small changes in β-carotene were observed between treated and untreated fruits. Conclusion: 1-MCP affected the ripening process in "Kent" mango, reducing losses of ascorbic acid, this treatment is justified since it helps to maintain mango’s nutritional value during its shelf life.

American Journal of Agricultural and Biological Sciences
Volume 5 No. 3, 2010, 342-349

DOI: https://doi.org/10.3844/ajabssp.2010.342.349

Submitted On: 13 July 2010 Published On: 30 September 2010

How to Cite: Islas-Osuna, M. A., Stephens-Camacho, N. A., Contreras-Vergara, C. A., Rivera-Dominguez, M., Sanchez-Sanchez, E., Villegas-Ochoa, M. A. & Gonzalez-Aguilar, G. A. (2010). Novel Postharvest Treatment Reduces Ascorbic Acid Losses in Mango (Mangifera indica L.) Var. Kent. American Journal of Agricultural and Biological Sciences, 5(3), 342-349. https://doi.org/10.3844/ajabssp.2010.342.349

Open AccessCopyright: © 2010 Maria A. Islas-Osuna, Norma A. Stephens-Camacho, Carmen A. Contreras-Vergara, Marisela Rivera-Dominguez, Ernesto Sanchez-Sanchez, Monica A. Villegas-Ochoa and Gustavo A. Gonzalez-Aguilar. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Keywords

  • Mango
  • 1-MCP
  • 1-methylcyclopropene
  • ripening
  • ascorbic acid