eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2018-02-27 6 2 76 82 10.12691/ajfst-6-2-3 AJFST2018623 article Hossain Mohammad Zakir hmzakir04acct@gmail.com 1 Jannatual Fardush 2 Md. Shahadat Hossain 3 Md. Zahurul Islam 4 Sha Md. Shahan Shariar 5 Kaniz Rokshana 5 Monzur Hossian 6 Department of Food Science and Technology, Henry Institute of Bioscience and Technology, Sirajgonj, Bangladesh Department of Botany, University of Rajshahi, Rajshahi, Bangladesh Al-Arafa Islami Bank, Dhaka, Bangladesh Department of Agricultural Extension, Horticulture Center, Chapinobabgonj, Bangladesh Department of Applied Chemistry and Chemical Engineering, University of Rajshahi, Rajshahi, Bangladesh Institute of Biological Sciences, University of Rajshahi, Rajshahi, Bangladesh 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. http://pubs.sciepub.com/ajfst/6/2/3/ajfst-6-2-3.pdf ethylene inhibitor Methylcyclopropene Time lagging cooling system biochemical properties shelf life