Influence of 1-methylcyclopropene (1-mcp) on post harvest physiology and physico-chemical changes in alphonso mango (mangifera indica l.)
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Date
2013
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UAS Dharwad
Abstract
Investigation were carried out to find out the influence of 1-MCP (1-
methylcyclopropene) on physical, physiological and physico-chemical changes and ripening
behaviour in Alphonso mango (Mangifera indica L.) during 2011 and 2012 at the Department
of Agril.Botany, College of Agriculture, Dr.BSKKV, Dapoli. The experiment consisted of
16 treatment combinations comprising 4 concentrations of 1-MCP and 4 storage conditions.
Results revealed that fruits ripened early under ambient condition without 1-MCP
treatment. Fruits under cold storage with 2000 ppb of 1-MCP exhibited significantly longer
retention of green colour, firm texture and slow rate of loss in physiological weight, thereby
delaying ripening compared to ambient condition. Total soluble solids, total sugars, reducing
sugars increased and vitamin-A, titratable acidity and ascorbic acid content decreased rapidly
until 14 DAT (days after treatment) under control and 21 days under cold storage with 2000
ppb of 1-MCP. There was a gradual rise in ethylene production till 14 DAT followed by
decline at 21 DAT under ambient condition. The rate of fruit respiration was significantly
higher under ambient condition compared to other treatments and the lowest was recorded in
cold storage with 1-MCP (2000 ppb).
Cold storage with 1-MCP showed gradual increase in total carotenoids till the end of
storage period as against rapid increase under ambient condition. Ambient condition recorded
maximum number of spongy affected fruits and the lowest was noticed with higher
concentration of 1-MCP (2000 ppb) in cold storage. There was a constant degradation of
chlorophyll under ambient condition throughout the study period; while, cold storage with
2000 ppb 1-MCP maintained significantly higher values till 26 DAT.
The present findings clearly establish that cold storage with 1-MCP @ 2000 ppb
holds a great potential in delaying fruit ripening ultimately prolonging the post harvest
storage and shelf life by 10 – 12 days.