American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2018, 6(2), 76-82
DOI: 10.12691/ajfst-6-2-3
Open AccessArticle

Effects of Storage Temperatures on different Biochemical Characteristics of 1-Methylcyclopropene Treated Mango (Mangifera Indica L.) Variety Khirshapat

Hossain Mohammad Zakir1, , Jannatual Fardush2, Md. Shahadat Hossain3, Md. Zahurul Islam4, Sha Md. Shahan Shariar5, Kaniz Rokshana5 and Monzur Hossian6

1Department of Food Science and Technology, Henry Institute of Bioscience and Technology, Sirajgonj, Bangladesh

2Department of Botany, University of Rajshahi, Rajshahi, Bangladesh

3Al-Arafa Islami Bank, Dhaka, Bangladesh

4Department of Agricultural Extension, Horticulture Center, Chapinobabgonj, Bangladesh

5Department of Applied Chemistry and Chemical Engineering, University of Rajshahi, Rajshahi, Bangladesh

6Institute of Biological Sciences, University of Rajshahi, Rajshahi, Bangladesh

Pub. Date: February 25, 2018

Cite this paper:
Hossain Mohammad Zakir, Jannatual Fardush, Md. Shahadat Hossain, Md. Zahurul Islam, Sha Md. Shahan Shariar, Kaniz Rokshana and Monzur Hossian. Effects of Storage Temperatures on different Biochemical Characteristics of 1-Methylcyclopropene Treated Mango (Mangifera Indica L.) Variety Khirshapat. American Journal of Food Science and Technology. 2018; 6(2):76-82. doi: 10.12691/ajfst-6-2-3

Abstract

As a part of our present investigation to find out the effective strategy for enhancing the shelf life of mango fruits, we observed the changes in biochemical parameters of a local mango variety namely Khirshapat at the concentration of 1 & 2ppm of 1-MCP during storage at 12-13 °C and 30-32 °C. Green mature mangoes were directly collected from mango garden and hot water treatment was given for 10 minutes and then air-dried. After that the mangoes were carefully stored in a specialized store (Time lagging cooling system) at 12-13°C for 24 h and treated with ethylene inhibitors 1-MCP at the concentration of 1 & 2 ppm and incubated at same storage condition. Untreated mangoes at room temperature were considered as control. In case of control and mangoes treated with 1-MCP at the concentration of 1 & 2ppm under normal temperature the total soluble solid, pH, total sugar, amylase activity and invertase activity were increased whereas titratable acidity, vitamin-c and starch content decreased significantly but all these attributes were remained unchanged when the mangoes were treated with 1-MCP at 2ppm concentration under storage temperature (12-13 °C). The experimental variety Khirshapat showed increased pulp pH, total sugar content, starch content and invertase activity at all the storage duration. The results explored that some biochemical properties and enzyme activities along with shelf life drastically decreased from untreated mangoes as well as treated mangoes under normal temperature. Between the concentrations of 1-MCP the 2ppm concentration treatment showed better results in delaying the changes in biochemical properties and extended shelf life.

Keywords:
ethylene inhibitor Methylcyclopropene Time lagging cooling system biochemical properties shelf life

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Subramanyam, H., Krishnamurthy, S. and Parpia, H.A.B, “Physiology and biochemistry of mango fruit,” Advance Food Research, 21. 223-305. 1975.
 
[2]  Mitra, S.K. and Baldwin, E.A, “Mango: In postharvest physiology and storage of tropical and subtropical fruits,” CAB International, Wallingford, UK, Rep. 85-122. 1997.
 
[3]  Kalra, S.K., Tandon, D.K. and Singh, B.P, “Mango In: Handbook of Fruit science and technology: Production, composition, storage and processing,” CRC Press, New York, Marcel Dekker Inc. 1995. 123-169.
 
[4]  Salunkhe, D.K. and Desai, B.B, “Postharvest Biotechnology of Fruit,” CRC Press, Boca Raton, Fla, USA, 1984.
 
[5]  FAO (2006) Production Year Book, Food and Agricultural Organization, Rome, Italy.
 
[6]  Weor, D.U, “Effects of various harvesting methods and storage environments on the storability of Peter Mango Fruits in Gboko, Benue State, Nigeria,” J. Sustain. Dev. Agric. Environment, 3. 81-88. 2007.
 
[7]  Blankenship, S.M. and Sisler, E.C, “Diazocyclopentadien (DACP), a light sensitive reagent for the ethylene receptor on plants,” Plant Growth Regulation, 12. 125-132. 1993.
 
[8]  Slaughter, D.C, “Methods for Management of Ripening in Mango: A Review of Literature,” Biology and Agricultural Engineering University of California, Davis, Jan, 2009.
 
[9]  Watkins, C.B, “The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables,” Biotechnol. Advance, 24. 389-409. 2006.
 
[10]  Serek, M., Sisler, E.C. and Reid, M.S, “Novel gaseous ethylene binding inhibitor prevents ethylene effects in potted flowering plants,” Journal of the American Society for Horticultural Science, 119. 1230-1233. 1994.
 
[11]  Environmental Protection Agency, Biopesticide Registration Action Document, US Fed. Regist, 67. 796-800. 2002.
 
[12]  Hofman, P.J., Jobin-Decor, M., Meiburg, G.F., Macnish, A.J. and Joyce, D.C, “Ripening and quality responses of avocado, custard apple, mango and papaya fruit to 1-methylcyclopropene,” Australian J. of Experimental Agriculture, 41. 567-572. 2001.
 
[13]  Alves, R.E., Filgueiras, H.A.C., Pereira, M.E.C., Cocozza, F.M. and Jorge, J.T, “Postharvest ripening of Tommy Atkins mangoes on two maturation stages treated with 1-MCP,” Acta Horticulture, 645. 627-632. 2004.
 
[14]  Jiang, Y. and Joyce, D.C, “Effects of 1-methylcyclopropene alone and in combination with polyethylene bags on the postharvest life of mango fruit,” Annals Applied Biology, 137. 321-327. 2000.
 
[15]  Lalel, H.J.D., Singh, Z. and Tan, S.C, “The role of ethylene in mango fruit aroma volatiles biosynthesis,” J. Hort. Sci. Biotechnology, 78. 485-496. 2003.
 
[16]  Penchaiya, P., Jansasithorn, R. and Kanlayanarat, S, “Effect of 1-MCP on physiological changes in Mango Nam Dokmai,” Acta Horticulture, 712. 717-722. 2006.
 
[17]  Singh, R., Singh, P., Pathak, N., Singh, V.K. and Dwivedi, U.N, “Modulation of mango ripening by chemicals: Physiological and biochemical aspects,” Plant Growth Regulation, 53. 137-145. 2007.
 
[18]  Sozzi, G.O. and Beaudry, R.M, “Current perspectives on the use of 1-methylcyclopropene in tree fruit crops: an international survey,” Stewart Postharvest Review, 2 (8). 1-16. 2007.
 
[19]  Paull, R.E. and Chen, C.C, 2004. Mango. In: Gross K.C. Wang C.Y. and Saltveit M. (eds.), The Commercial Storage of Fruits, Vegetables and Florist and Nursery Stocks. A draft version of the forthcoming revision to USDA, Agriculture Handbook 66 on the website of USDA, Agricultural Research Service (http://www.ba.ars.usda.gov/hb66/ accessed 9 January 2009).
 
[20]  Kader, A. and Mitcham, B, “Optimum Procedures for Ripening Mangoes,” In: Fruit Ripening and Ethylene Management, 47-48. 2008. http://postharvest.ucdavis.edu/Pubs/Pub_Desc_9.pdf.
 
[21]  Mazumdar, B.C. and Majumder, K, “Methods on Physicochemical Analysis of Fruits,” University College of Agriculture Calcutta University, 2003.
 
[22]  Hortwitz, W, “Official and Tentative Methods of Analysis,” Association of the Official Agriculture Chemist, Washington, DC, USA, 1960.
 
[23]  Association of Official Analytical Chemists (AOAC), Washington, DC, USA, 17th edition, 2002.
 
[24]  Jayaraman, J, Laboratory Manual in Biochemistry, John Wiley & Sons, New Delhi, India, 1981.
 
[25]  Mahadevan, A. and Sridhar, R, Methods of Physiological Plant Pathology, 2nd edition, Sivakasi Publication, Madras, India, 1982.
 
[26]  Pesis, E., Dvir, O., Feygenberg, O., Arie, R.B., Ackerman, M. and Lichter, A, “Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit,” Postharvest Biol. Technology, 26. 157-165. 1999.
 
[27]  Clark, C.J., McGlone, V.A. and Jordan, R.B, “Detection of Brownheart in Braeburn apple by transmission NIR spec- troscopy,” Postharvest Biology and Technology, 28(1). 87-96. 2003.
 
[28]  P. Thomas, P. and Oke, M.S, “Vitamin C content and distribution in mangoes during ripening,” Journal of Food Technology, 15. 669-672. 1980.
 
[29]  Mattoo, A.K. and Modi, V.V, “Biochemical aspects of ripening and chilling injury in mango fruit,” in the Conference on Tropical and Subtropical Fruits, Tropical Products Institute, London, 111-115, 1969. (Symposium proceedings)
 
[30]  A. Mehrnoush, A. and Yazid, A.M.M, “Characterization of novel amylase enzyme from mango (Mangifera indica cv. Chokanan) peel,” Food, Agriculture and Environment, 11(3-4). 47-50. 2013.
 
[31]  Upadhyay, I.P., Noomhorm, A. and Ilangantileke, S.G, “Effects of gamma irradiation and hot water treatment on the shelf life and quality of Thai mango CV Red,” The Australian Centre for International Agricultural Research, 348-351. 1994.
 
[32]  Shahjahan, M.S., Sheel, M.A., Zaman, M.A. and Sakur, M.A, “Optimization of harvesting maturities for major mango cultivars in Bangladesh,” Bangladesh Journal of Scientific and Industrial Research, 12. 209-215.1994.
 
[33]  Rahman, M.M., Rahman, M.M., Absar, N. and Ahsan, M.A, “Correlation of Carbohydrate content with the changes in amylase, invertase and β-galactosidase activity of ripe mango pulp during storage under different temperatures,” Bangladesh Journal of Scientific and Industrial Research, 46(4). 443-446. 2011.