Reddy S V R, Sharma R R, Barthakur S
ICAR-CIAH, Bikaner, Rajasthan 334 006 India.
Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India.
J Food Sci Technol. 2017 Nov;54(12):4051-4059. doi: 10.1007/s13197-017-2874-3. Epub 2017 Oct 3.
The mango fruits remain biologically active even after harvest as they continue respiration, transpiration and other bio-chemical processes. Being highly perishable, the fruit quality deteriorates fast under ambient conditions (30 ± 5 °C and 50 ± 5% RH), rendering them unmarketable within 5-6 days. In order to extend the shelf-life of 'Amrapali' mango fruits, we have treated them with three different concentrations (500, 750 and 1000 ppb) of 1-Methylcyclopropene (1-MCP) @ 20 °C and stored at ambient conditions. Among all the treatments, 1000 ppb was found to be an effective in extending shelf-life till twelfth day with minimum physiological loss in weight (19.24%), maximum firmness (10.43 N), highest retention of quality parameters such as soluble solid concentrates (27.88 °B), ascorbic acid (28.49 mg 100 g FW) and total antioxidant activity (675.41 µmol Trolox g FW) compared to untreated mango fruits (21.79%, 5.45 N, 23.17 °B, 19.55 mg 100 g FW and 265.41 µmol Trolox g FW, respectively). Gene expression studies have revealed that the texture related gene was significantly repressed till fifth day of storage with increasing concentrations of 1-MCP.
芒果果实采收后仍具有生物活性，因为它们会继续进行呼吸作用、蒸腾作用和其他生化过程。芒果极易腐烂，在环境条件（30±5°C和50±5%相对湿度）下果实品质会迅速下降，导致在5 - 6天内就无法销售。为了延长‘阿姆拉普利’芒果果实的货架期，我们在20°C下用三种不同浓度（500、750和1000 ppb）的1 - 甲基环丙烯（1 - MCP）对其进行处理，并在环境条件下储存。在所有处理中，发现1000 ppb能有效将货架期延长至第12天，与未处理的芒果果实相比，生理失重最小（19.24%），硬度最大（10.43 N），可溶性固形物含量（27.88°B）、抗坏血酸（28.49 mg/100 g鲜重）和总抗氧化活性（675.41 μmol Trolox/g鲜重）等品质参数的保留率最高（未处理的芒果果实上述参数分别为21.79%、5.45 N、23.17°B、19.55 mg/100 g鲜重和265.41 μmol Trolox/g鲜重）。基因表达研究表明，随着1 - MCP浓度的增加，与质地相关的基因在储存至第5天时受到显著抑制。
