Abstract
Ripening has been delayed in many fruits using 1-methylcyclopropene (1-MCP), an ethylene inhibitor in many parts of the world. In this study, three improved mango varieties (“Peter,” “Brokin” and “Julie”) from Benue State, Nigeria were treated with 1 and 2 ppm concentrations of 1-MCP for 24 h and stored at (32C) and (20C). Fruit quality attributes such as firmness, weight retention, titratable acidity, pH, soluble solids and ascorbic acid content were monitored at 0-, 3-, 6-, 12-, 18-, 21- and 25-day intervals. Fruit ripening was not delayed in treated fruits stored at (32C), however, fruit firmness, weight and color changes were minimized during storage. Conversely, ripening was delayed for fruits stored at 20C for up to 25 days. Titratable acidity, pH, soluble solids and ascorbic acid of the stored mango fruits were, for the most part, not affected significantly by 1-MCP treatment. The efficacy of 1-MCP in delaying mango ripening appears to be dependent on the storage temperature of treated fruits. Practical Applications The research work is aimed at minimizing the accelerated ripening of tropical mango fruits for improved shelf life.
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Claims 8
Claim · model-written summary
1-MCP did not delay ripening at 32C.
- Taxon
- Mango
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- 1-MCPe1
- Outcome
- Fruit ripeninge0
- Direction
- not delayede0
- Setting
- 32Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Fruit ripening was not delayed in treated fruits stored at (32C)”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Claim · model-written summary
At 32C, treatment minimized fruit firmness changes.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“however, fruit firmness, weight and color changes were minimized during storage.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Claim · model-written summary
At 32C, treatment minimized fruit weight changes.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“however, fruit firmness, weight and color changes were minimized during storage.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Claim · model-written summary
At 32C, treatment minimized fruit color changes.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“however, fruit firmness, weight and color changes were minimized during storage.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Claim · model-written summary
At 20C, ripening was delayed for up to 25 days.
- Taxon
- MangoMangifera indicat0
- Treatment
- 1-MCPe1
- Outcome
- ripeninge0
- Direction
- delayede0
- Value
- up to 25 dayse0
- Setting
- 20Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ripening was delayed for fruits stored at 20C for up to 25 days.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Claim · model-written summary
1-MCP did not significantly affect titratable acidity, pH or soluble solids for the most part.
- Taxon
- MangoMangifera indicat0
- Treatment
- 1-MCP treatmente0
- Outcome
- Titratable acidity, pH, soluble solidse0
- Direction
- not affectede0
- Qualifier
- for the most parte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Titratable acidity, pH, soluble solids and ascorbic acid of the stored mango fruits were, for the most part, not affected significantly by 1-MCP treatment.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Claim · model-written summary
1-MCP did not significantly affect ascorbic acid for the most part.
- Taxon
- MangoMangifera indicat0
- Treatment
- 1-MCP treatmente0
- Outcome
- ascorbic acide0
- Direction
- not affectede0
- Qualifier
- for the most parte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Titratable acidity, pH, soluble solids and ascorbic acid of the stored mango fruits were, for the most part, not affected significantly by 1-MCP treatment.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Claim · model-written summary
The authors interpreted 1-MCP ripening delay as dependent on storage temperature.
- Taxon
- MangoMangifera indicat0
- Treatment
- 1-MCPe0
- Outcome
- delaying mango ripeninge0
- Qualifier
- dependent on the storage temperaturee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The efficacy of 1-MCP in delaying mango ripening appears to be dependent on the storage temperature of treated fruits.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
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See all 36 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.