Ripening and Volatile Alterations of ‘Keaw Sawoey’ Mango treated with 1-MCP and CA
B. Piromruen, C. Jirapong, C. Techavuthiporn and C. Wongs-Aree
Book of Abstracts, Asia-Pacific Symposium on Assuring Quality and Safety of Agri-Foods, August 4-6, 2008, Radisson Hotel, Bangkok, Thailand.
2008
บทคัดย่อ
Ripening and Volatile Alterations of ‘Keaw Sawoey’ Mango treated with 1-MCP and CA
‘KheawSawoey’ mango (Mangiferaindica L.) is a favorite one of Thailand cultivated mangoes that Thais prefer consuming the mature fruit with crispy and firm. In the present study, mature green ‘KheawSawoey’ mango were treated with 1-MCP and CA conditions and stored at 13°C, 90-95%RH. Controlled atmosphere (CA) at 3% O2 and 5% CO2 was best to delay ripening of stored fruit compared to fruit pre-treated with 500 ppb 1-MCP at 25°C for 16 h prior to storage and non-treated fruit. CA storage was most effective to reduce peel colour changes and firmness loss of mango, resulting at least 28 days of storage life.Aroma volatiles of stored mango are 3-hexenal, 1-R-alphapinene and hexanal. Mango produced in high 3-hexnol had high ratio in all treatments while control had the highest. In day 28, 3-Hexenol was distributed 56.97% in control, 37.95% in mango fumigated with 1-MCP and 30.32% in mango kept under CA. Moreover control and 1-MCP fumigated mango contained 1-R-alphapinene of 30.69 and 8.69% while it was only 3.22% in mango stored under CA.