Pre-storage application of polyamines improves shelf-life and fruit quality of mango

Mature green mango (Mangifera indica L. cv. 'Kensington Pride') fruit were dipped for 6 min in aqueous solutions containing different concentrations (0, 0.01, 0.5, 1.0 mM) of various polyamines (PAs) including spermine (SPM), spermidine (SPD) and putrescine (PUT), with 0.01% 'Tween-20...

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Bibliographic Details
Published inThe journal of horticultural science & biotechnology Vol. 80; no. 3; pp. 363 - 369
Main Authors Malik, A.U, Singh, Z
Format Journal Article
LanguageEnglish
Published Taylor & Francis 2005
Subjects
application rate
ascorbic acid
cell respiration
chemical constituents of plants
ethylene production
food quality
food storage
Mangifera indica
mangoes
postharvest physiology
putrescine
quantitative analysis
ripening
shelf life
soluble solids
spermidine
spermine
sugar content
Australia
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Summary:Mature green mango (Mangifera indica L. cv. 'Kensington Pride') fruit were dipped for 6 min in aqueous solutions containing different concentrations (0, 0.01, 0.5, 1.0 mM) of various polyamines (PAs) including spermine (SPM), spermidine (SPD) and putrescine (PUT), with 0.01% 'Tween-20' as a surfactant, to investigate their effects on shelf-life and fruit quality. Treated fruit were air-dried (22° ± 1ºC), packed in "Ecopax" trays and stored in a cool room (13° ± 1ºC, RH 85 ± 5%) for 3 or 4 weeks. Following storage, fruit were allowed to ripen to the "eating soft" stage (score 4) at ambient temperature (22° ± 1ºC). Pre-storage dip application of PAs retarded development of mean fruit softness (10.3%) and visual colour (26.3%), and reduced weight loss (6.8%) during storage without significant (P ≤ 0.05) reductions in ethylene production and respiration rate. During ripening of 3 week-stored fruit, 0.5 mM SPM-treated fruit exhibited significantly (P ≤ 0.05) lower mean respiration rates compared with the control. Application of PAs significantly (P ≤ 0.05) increased fruit firmness and ascorbic acid content, while reducing carotenoids, total soluble solids (TSS)/acid ratio and Hue angle of ripe fruit compared with the no-PA treatment. In conclusion, pre-storage dip application of PAs improved the shelf-life of mango fruit without impairing fruit quality.
Bibliography:http://www.jhortscib.com/
ISSN:1462-0316
2380-4084
DOI:10.1080/14620316.2005.11511945