@article {10.3844/ajabssp.2010.342.349,
article_type = {journal},
title = {Novel Postharvest Treatment Reduces Ascorbic Acid Losses in Mango (Mangifera indica L.) Var. Kent},
author = {Islas-Osuna, Maria A. and Stephens-Camacho, Norma A. and Contreras-Vergara, Carmen A. and Rivera-Dominguez, Marisela and Sanchez-Sanchez, Ernesto and Villegas-Ochoa, Monica A. and Gonzalez-Aguilar, Gustavo A.},
volume = {5},
year = {2010},
month = {Sep},
pages = {342-349},
doi = {10.3844/ajabssp.2010.342.349},
url = {https://thescipub.com/abstract/ajabssp.2010.342.349},
abstract = {Problem statement: Mango is a tropical fruit that ripens very quickly; for this reason, there has been a continuous effort to develop postharvest technologies to extend its shelf life and quality. Among them, 1-Methylcyclopropene (1-MCP) is widely used because it inhibits the action of ethylene receptors. Approach: Changes in physicochemical parameters, bioactive compounds and cell wall degrading activities were evaluated during storage and ripening of fresh whole mangoes treated with 1-MCP (750 nL L-1). Mature-green mangoes, cultivar Kent, untreated or treated with 1-MCP were evaluated for external quality, phytochemicals, Polygalacturonase (PG) and Pectin Methylesterase (PME) enzymatic activities during storage at 20°C for 2 weeks. Results: Concentration of ascorbic acid decreased during fruit ripening but 1-MCP-treated mangoes had reduced losses. Polygalacturonase and pectin methylesterase activities were reduced in the treated fruits as compared to untreated mangoes. Small changes in β-carotene were observed between treated and untreated fruits. Conclusion: 1-MCP affected the ripening process in "Kent" mango, reducing losses of ascorbic acid, this treatment is justified since it helps to maintain mango’s nutritional value during its shelf life.},
journal = {American Journal of Agricultural and Biological Sciences},
publisher = {Science Publications}
}