1‑methylcyclopropene action on postharvest conservation of 'Palmer' mango fruit at different maturity stages

Abstract

The objective of this work was to evaluate the application effects of 1‑methylcyclopropene (1‑MCP) in 'Palmer' mango fruit (Mangifera indica), at the maturity stages 2 and 3, on postharvest conservation during the storage period. Two experiments were conducted in a completely randomized design with four replicates. In the first one, mango fruit at the maturity stage 2 were subjected to treatments with different 1‑MCP doses (control, 300, 600, and 1,000 nL L^-1), for 12 hours, and refrigerated storage times of 0, 8, and 15 days at 14.5±2°C and 85±6% RH, followed by 3, 5, 7, and 9 days at 24±2°C and 60±6% RH. In the second experiment, mango at the maturity stage 3 were subjected to the same treatments as those of the first one, but with the application of 1‑MCP for 14 hours and storage at 13±0.6°C and 87±2% RH, and 24.4±1.9°C and 47±8% RH. The use of the doses of 300 and 600 nL L^-1 1‑MCP at the maturity stage 2 improves fruit appearance, but it is limited to temporary effects on pulp firmness and starch breakdown. At the doses of 600 and 1,000 nL L^-1, at the maturity stage 3, 1‑MCP delays firmness loss and maintains the marketable fruit appearance until the twenty‑fourth day.