Role of 1-MCP in regulating 'Kensington Pride' mango fruit softening and ripening
Ripening of mango fruit is characterized by softening of flesh which limits its shelf life. 1-MCP is nontoxic gas that delays fruit softening and improves quality of several fruit. Therefore, the role of 1-MCP in regulating fruit softening and quality of ‘Kensington Pride’ mango was investigated. Ph...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Published: |
Springer
2016
|
| Online Access: | http://hdl.handle.net/20.500.11937/45248 |
| _version_ | 1848757229518323712 |
|---|---|
| author | Razzaq, K. Singh, Zora Khan, A. Khan, Shamim Ahmed Kamal Uddin Ullah, S. |
| author_facet | Razzaq, K. Singh, Zora Khan, A. Khan, Shamim Ahmed Kamal Uddin Ullah, S. |
| author_sort | Razzaq, K. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Ripening of mango fruit is characterized by softening of flesh which limits its shelf life. 1-MCP is nontoxic gas that delays fruit softening and improves quality of several fruit. Therefore, the role of 1-MCP in regulating fruit softening and quality of ‘Kensington Pride’ mango was investigated. Physiological mature fruits treated with 1-MCP (1 mL L-1), ethylene (10 mL L-1) or 1-MCP + ethylene for 12 h at ambient condition (20 ± 1 C). Untreated (control) as well as treated fruits were allowed to ripe at ambient temperature (20 ± 1 C) for 10 days. Ethylene production, respiration rate and other fruit ripening parameters were determined periodically. Climacteric peaks of ethylene production and respiration rate were significantly supressed by 1-MCP application as compared to ethylene-treated and control fruit. Exogenous application of ethylene accelerated the development of fruit colour, fruit softening with increased activities of exo-PG, endo-PG and EGase enzymes in the pulp tissues. Whereas, activities of fruit softening enzymes were significantly delayed and/or suppressed in 1-MCP-treated fruit. 1-MCP-treated fruit showed improved rheological properties (i.e., firmness, springiness and stiffness), decreased level of citric acid, malic acid, succinic acid, total organic acids, total sugars and sucrose than other treatments. 1-MCP inhibited the activities of fruit softening enzymes which consequently delayed the ripening and ripening related changes in ‘Kensington Pride’ mango. |
| first_indexed | 2025-11-14T09:24:47Z |
| format | Journal Article |
| id | curtin-20.500.11937-45248 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:24:47Z |
| publishDate | 2016 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-452482017-09-13T14:22:15Z Role of 1-MCP in regulating 'Kensington Pride' mango fruit softening and ripening Razzaq, K. Singh, Zora Khan, A. Khan, Shamim Ahmed Kamal Uddin Ullah, S. Ripening of mango fruit is characterized by softening of flesh which limits its shelf life. 1-MCP is nontoxic gas that delays fruit softening and improves quality of several fruit. Therefore, the role of 1-MCP in regulating fruit softening and quality of ‘Kensington Pride’ mango was investigated. Physiological mature fruits treated with 1-MCP (1 mL L-1), ethylene (10 mL L-1) or 1-MCP + ethylene for 12 h at ambient condition (20 ± 1 C). Untreated (control) as well as treated fruits were allowed to ripe at ambient temperature (20 ± 1 C) for 10 days. Ethylene production, respiration rate and other fruit ripening parameters were determined periodically. Climacteric peaks of ethylene production and respiration rate were significantly supressed by 1-MCP application as compared to ethylene-treated and control fruit. Exogenous application of ethylene accelerated the development of fruit colour, fruit softening with increased activities of exo-PG, endo-PG and EGase enzymes in the pulp tissues. Whereas, activities of fruit softening enzymes were significantly delayed and/or suppressed in 1-MCP-treated fruit. 1-MCP-treated fruit showed improved rheological properties (i.e., firmness, springiness and stiffness), decreased level of citric acid, malic acid, succinic acid, total organic acids, total sugars and sucrose than other treatments. 1-MCP inhibited the activities of fruit softening enzymes which consequently delayed the ripening and ripening related changes in ‘Kensington Pride’ mango. 2016 Journal Article http://hdl.handle.net/20.500.11937/45248 10.1007/s10725-015-0101-7 Springer restricted |
| spellingShingle | Razzaq, K. Singh, Zora Khan, A. Khan, Shamim Ahmed Kamal Uddin Ullah, S. Role of 1-MCP in regulating 'Kensington Pride' mango fruit softening and ripening |
| title | Role of 1-MCP in regulating 'Kensington Pride' mango fruit softening and ripening |
| title_full | Role of 1-MCP in regulating 'Kensington Pride' mango fruit softening and ripening |
| title_fullStr | Role of 1-MCP in regulating 'Kensington Pride' mango fruit softening and ripening |
| title_full_unstemmed | Role of 1-MCP in regulating 'Kensington Pride' mango fruit softening and ripening |
| title_short | Role of 1-MCP in regulating 'Kensington Pride' mango fruit softening and ripening |
| title_sort | role of 1-mcp in regulating 'kensington pride' mango fruit softening and ripening |
| url | http://hdl.handle.net/20.500.11937/45248 |