RIPENING ENHANCEMENT OF REFRIGERATED ‘KENT’ MANGO

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Elizabeth Zamora-Cienfuegos
Hugo S.-García
Miguel Mata Montes-de Oca
Beatriz Tovar-Gómez

Abstract

An important handling problem of ‘Kent’ mangos (Mangifera indica L.) trade in the world is the lack of uniform ripening and limited peel color development. Mangoes bound for export are transported at 13 °C until they reach distribution points. We are not aware of reports concerning the application of ethylene to previously refrigerated mangoes. Exogenous ethylene was applied to export-quality ‘Kent’ mangoes after 4 d of refrigerated storage at 13±1 °C, and then transferred to ambient conditions (27±2 °C). Batches of 100 fruits were distributed in the following treatments: control mangoes not refrigerated neither ethylene treated; mangoes refrigerated at 13 °C for 4 d,
without ethylene treatment and ripened at 27±2 °C; and mangoes refrigerated for 4 d and subjected to atmospheres containing ethylene
at 100, 500 and 1000 µL L-1 for 18 h at 20 °C, and then transferred to normal atmosphere at 27±2 °C for ripening. Physiological and physico-chemical variables were monitored. Exogenous ethylene induced fast ripening with better peel color development and overall appearance. Firmness was maintained high during the first 4 d of refrigerated storage, although a normal decline in firmness was observed after the ethylene treatment. Treatment with ethylene at 100 and 500 µL L-1 produced the best responses for fruit ripening.  Ethylenetreated fruits were less sweet than controls, and no treatment related off-flavors or aromas were detected. 

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Scientific Articles

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