Impact of 1-Methylcyclopropene and Salicylic Acid Treatments on Quality Characteristics of “Keitt” Mangos During Storage and Shelf Life

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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.


E.H. Khedr
Journal of Horticultural Science & Ornamental Plants