Comparison of Preservation Effects of Different Pretreatments on Mango
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Abstract:
In order to explore the effect of different pre-harvest treatments on the preservation of mango cultivar ‘Parayingda’ in Yunnan, with no pretreatment as the control, five treatments including cold water, cold air, ozone, 1-MCP and bagging were set. Through the analysis and comparison of color difference (L*, a*, b*), nutrition (Vc, TSS, TA), and physiological and biochemical indexes (hardness, relative conductivity, MDA), the results showed that different pretreatments had a certain effect on maintaining the quality of mango during storage. The mango treated with 1-MCP maintained the highest L* value (70.43), flesh hardness (52.46 m and 26.70 m with and without peel, respectively), the lowest a* value (17.11), b* value (54.04), mass loss rate (4.27%), solid-acid ratio (71.41%), and MDA (29.93 μmol/(g·Fw)) content after 25 days of storage. It indicated that 1-MCP could maintain the good color of mango during storage and effectively delay the yellowing of mango after harvest, which was the best pretreatment method for mango in several pretreatments.
