Studies on effect of ethylene and temperature on quality of mango (Mangifera indica L.) Cv. Neelum

Abstract

Mango fruits Cv. Neelum treated with ethylene of different concentrations i.e. 60, 80, 100 and 120 ppm for 3 minutes at different temperature conditions viz., 16, 20, 24 and 28 °C with 95% RH ripened in ripening chamber and untreated fruits kept at ambient temperature (30-34 °C). Then the mango fruits were analyzed for physico-chemical changes and sensory qualities. It was found that mango Cv. Neelum by ethylene gas in the ripening chamber triggered the ripening process and showed that the significant increasing trends in L*, a*, b* values of colour, TSS (°Brix), PLW (%), reducing sugars (%), pH and decreasing trends in firmness (N), acidity during ripening in all the treatment combinations during advancement of storage period in ripening chamber. It was observed that mango fruits Cv. Neelum ripened by ethylene of 100 ppm for 3 minutes at 20 °C showed better results in respect of high overall acceptability score of 8.70.