45F-23 |
Ethylene treatment of pre-refrigerated Kent mangoes |
M. MATA1, B. Tovar1, E. Zammora2, and H. S. Garcia3. (1) Lab. de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnologico # 2595, Tepic, Nay., 63175, Mexico, (2) Lab. de Investigación en Alimentos, Instituto Tecnologico de Tepic, Tepic, Nay., Mexico, (3) UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico Kent mangoes develop a yellow-red color upon ripening, which is typical of Florida varieties.Kent mangoes are routinely exported in refrigerated containers at 13 °C and this transit to the US border may require an average of 2 days from the production sites in Nayarit. We applied exogenous ethylene in hydrothermal-treated Kent mangoes that were kept for 4 days at 13 °C. Groups of 150 fruits were exposed to 100, 500 or 1000 ppm ethylene for 18 h at 20 °C and then transferred for ripening at 27 °C. A control group received no ethylene treatment. Respiration rate, textural firmness, soluble solids, reducing sugars, pH values, titratable acidity and total carotenoids were monitored during handling. Respiration rates were higher in treated mangoes as compared to controls. Firmness was similar for either treated and control fruit at similar ripening stages. Ethylene treatments had no effect on soluble solids and reducing sugars and treated mangoes developed less yellow color due to dereased carotenoid synthesis. However, external color developed better in fruit treated with 100 or 500 ppm. The main advantage of external use of ethylene on Kent mangoes was a better development of external appearance that could improve consumer acceptance.
Session 45F, Fruit & Vegetable Products: Fruits (Fresh)
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