Impact of Storage Temperatures and the Ethylene Inhibitor (1-MCP) on the Chemical Properties of Mango (Mangifera indica L.) Variety Bari-4

Abstract

Mango is the third most widely cultivated tropical fruit in the world, and like the majority of tropical fruits, its postharvest life is constrained. There have been numerous attempts to create methods to stop postharvest loss and lengthen the shelf life of certain perishable fruits and vegetables. The current study aimed to identify the most efficient method for extending the shelf life of mango fruits. The equipment of the Plant Biotechnology and Microbiology Laboratory, Department of Botany, University of Rajshahi, Bangladesh, was used to conduct the experiments. Directly taken from the mango garden, mature green mangoes were then given a 10-minute hot water treatment before being dried by air. The mangoes were then carefully stored in a specialist facility (Time lagging cooling system) at 30-32oC and at 12–13°C for 24 hours, treated with 1-MCP at concentrations of 1–2 ppm. Mangoes that had not been treated were used as the control. The total soluble solid content, titratable acidity, starch content, total sugar content, amylase activity and invertase activity were evaluated. The total soluble solid content, total sugar content, amylase activity, and invertase activity increased in mangoes treated with 1-MCP at concentrations of 1 and 2 ppm under normal temperature, while titratable acidity and starch content significantly decreased. However, all of these characteristics remained unchanged in mangoes treated with 1-MCP at a 2 ppm concentration under storage temperature (12 to 13 °C). The 2ppm treatment exhibited better results in delaying the changes in chemical characteristics when compared to the other 1-MCP doses. The study concluded that in terms of concentration, the fruits were firmer, greener, and had a longer storage life of up to 24 days when treated with 2 ppm of 1-MCP at (12-13°C) than the others.