Influence of different concentrations of 1-methylcyclopropene doses and storage conditions on quality and organoleptic evaluation in alphonso mango (Mangifera indica L.)

Abstract

Investigations were carried out, for two consecutive years (2010-11 and 2011-12), with an objective to test the effect of 1- methylcyclopropene (1-MCP) under different storage conditions on physico-chemical properties and organoleptic evaluation of Alphonso mango fruit observed after prolonged shelf life during transportation. After harvesting at physiological maturity, followed by pre-cooling at 13 0C, fruit were exposed to vapors of 1-MCP @ 70 mg/m3 (1000 ppb) for 18 hrs in air tight (plastic) treatment chamber. The treated and untreated fruits were then transferred to different storage conditions for different intervals (7, 14, 21, and 26 days). The fruit quality assessed at different intervals viz. after 7, 14, 21 and 26 days of storage and shelf life behavior after storage in terms of TSS, Acidity, total sugar and reducing sugar. Treatment combination of 1-MCP at 2000 ppb concentration and cold storage at 13 ±10C found effective in maintaining the quality of fruits even after 26 days storage as compared to control in 21 DAT. The fruits treated with higher concentrations of 1-MCP and kept under cold storage yielded slow rise in vitamin A content with further decline after reaching the peak values till the end of storage whereas the ascorbic acid content untreated ambient control fruits was significantly decreased as compared to other treatment combinations. The organoleptic evaluation obtained at optimum ripening showed no significant difference in taste, aroma and flavor in all the treatment combinations, whereas 1-MCP treated fruits with cold storage showed less occurrence of spongy tissue with better colour visibility when fruits were treated with 2000 ppb 1-MCP.