Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango |
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| Authors: | Baogang Wang Jianhui Wang Xiaoyuan Feng Lin Lin Yumei Zhao Weibo Jiang |
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| Affiliation: | (1) College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People’s Republic of China;(2) Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing, 100093, People’s Republic of China |
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| Abstract: | Mango (Mangifera indica L. cv. Tainong) fruits were harvested at the green-mature stage in Hainan and air-freighted to the laboratory at Peking. The fruits were treated with either 1 μl l−1 1-MCP or 5 μl l−1 ethylene for 24 h and stored at 20°C for up to 16 days. 1-MCP maintained fruit firmness, whereas exogenous ethylene decreased fruit firmness. Exogenous ethylene accelerated the increase in ethylene and 1-aminocyclopropane-1-carboxylate (ACC) oxidase, whereas 1-MCP reduced both. Exogenous ethylene stimulated and 1-MCP inhibited the production of H2O2 of mango fruit during storage. Ascorbic acid was maintained at a high concentration in 1-MCP-treated fruit but was low in ethylene-treated fruit. 1-MCP inhibited activities of antioxidant enzymes including catalase, superoxide dismutase and ascorbate peroxidase. These results suggest that 1-MCP could play a positive role in regulating the activated oxygen metabolism balance. Baogang Wang and Jianhui Wang contributed equally to this work. |
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| Keywords: | 1-MCP Antioxidant Ethylene Ethylene synthesis Mango |
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