Freshness-preserving Effects of 1-methylcyclopropene and Melatonin Treatment on Mango Fruit
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Abstract:
Mango fruits (Mangifera indica L.) can be kept fresh using a combined treatment of 1-Methylcyclopropene (1-MCP) and melatonin (MT). To explore its effectiveness, mangoes were treated with a combination of 0.1 mg/L 1-MCP and 0.2 mmol/L MT and stored at 25 ℃ for 10 days, and the relevant indexes of mangoes were measured every two days. The results showed that chlorophyll degradation and carotenoid content increase in mango fruit peel were delayed by the combined treatment. Furthermore, the chlorophyll content in the mango peel of the treated group was 0.078 mg/g, which was 5.27 times higher than that of the control group. The dropping of L* value, the rise of a* and b* values in the mango pulp were delayed, and the degradation of protopectin and the raising of the soluble pectin content were reduced. On the sixth day of storage, the protopectin content of the treated group was 2.53 times higher than that of the control group, while the soluble pectin content was 44.04% lower than that of the control group. Moreover, galacturonidase (PG) and cellulase (Cx) activities were inhibited significantly in the early stage of storage, and β-Gal activity was decreased. The cell structure of the pulp in the treatment group was preserved, but the flavonoid content in the pulp was reduced in the mid-storage period. In summary, the appearance of mango fruits was maintained, cell wall material degradation was delayed, and shelf-life quality was improved by the combined treatment of 1-MCP and MT.
