ArticleJournal of food science and technology2018
Application of 1-methylcyclopropene on mango fruit (Cv. Kesar): potential for shelf life enhancement and retention of quality.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Ripening-dependent changes in antioxidant activities and un-targeted phytochemical fingerprinting of mango (Journal of nutritional science · 2025Article
- Article
- Influence of Post-Harvest 1-Methylcyclopropene (1-MCP) Treatment and Refrigeration on Chemical Composition, Phenolic Profile and Antioxidant Modifications during Storage of Abate Fétel Pears.Antioxidants (Basel, Switzerland) · 2023Article
- Preparation and Application of In-Situ Loaded Silver Nanoparticles Antibacterial Fresh-Keeping Composite Paper.Polymers · 2022Article
- Ripening quality of Dusehri mango in relation to harvest time.Journal of food science and technology · 2018Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present investigation was carried out to study the effect of gaseous application of 1-methylcyclopropene (1-MCP) on quality and shelf life of mango fruits of Cv. Kesar. The freshly harvested matured mango fruits were washed, cleaned and treated with fungicide at 500 ppm concentration for 10 min. The fruits were then subjected to 1-MCP treatment at different concentrations (500, 1000, 1500, 2000 ppb) and exposed for 18 and 24 h at 20 °C temperature in an air tight chamber along with control sample. The results indicated that the ripening in the early stages of mango was delayed by 1-MCP and shelf life of the fruits was increased with increase in the concentration of 1-MCP, also the physico-chemical changes such as percent physiological loss in weight of fruit, total soluble solids and colour was slowly increased and ascorbic acid content was effectively reduced. 1-MCP treatment of 2000 ppb for 24 h exposure time gave the best results for percent physiological loss in weight of fruit from 6.1 to 13% and ascorbic acid content from 80.28 to 22.34 mg/100 g, total soluble solids increased from 7.3 to 16.23 °Brix and the colour was improved from 50.9 to 68.6 h with shelf life of 20 days.
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