Impact of 1-Methylcyclopropene and Salicylic Acid Treatments on Quality Characteristics of “Keitt” Mangos During Storage and Shelf Life
This investigation was carried out during 2014 and 2015 seasons to evaluate the effect of 1-MCP (1-Methylcyclopropene) and SA (salicylic acid) on Keitt mangos storability and shelf life. Both materials were used in two concentrations applied to mature green fruits before storage at 12°C, 90-95 % RH for 28 days followed by storage at 20°C, 90-95 % RH for 8 days. Quality attributes of Keitt mango fruits were maintained by using 1-MCP and SA to a better extent compared with untreated ones. They suppressed the increase in decay percentage and respiration rate. Fruit appearance and colour changes were significantly better in fruits treated by 1-MCP at 1 µL L-1 . 1-MCP treatment had the potential to slow down softening and other changes 1 that occurred in fruit composition during ripening such as; TSS, acidity, total phenols and ascorbic acid.