|Bai, Jinhe - VISITING SCIENTIST|
|Brecht, Jeffrey - UNIV FL; HORT SCI DEPT|
Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Abstract Only
Publication Acceptance Date: April 5, 2003
Publication Date: N/A
Technical Abstract: Treatments known to inhibit or delay ripening were applied to imported (ordered through local supermarket) `Kent' mangoes. Mangoes that were fairly firm, well formed, and with some ground color development were treated with 1-methylcyclopropene (1-MCP) (25 ppm, 24 hours at 22 °C), ethanol (3.6 g/kg fruit, 24 hours at 23 °C), or heat (38 °C, 98% RH, 48 hours), and cut 24 hours (ethanol and 1-MCP) or immediately (heat) after treatment. 1-MCP and heat treatments decreased firmness, while ethanol treatment maintained firmness similar to control. The differences in firmness that were measured in whole fruit after treatment followed the same trend in fresh-cut pieces after storage at 7 °C. After 12 days of storage, cut pieces from ethanol-treated mangoes maintained the best visual quality. Fresh-cuts from heat-treated mangoes were darker (more orange) than all other treatments, and after 12 days became overripe. Heat treatment also resulted in the lowest firmness and titratable acidity. Ethanol treatment significantly decreased the total soluble solids content compared to all other treatments. Ethanol, acetaldehyde, and methanol were higher in the ethanol treatment by a factor of 10-12, 3-4 and 1.2-1.4, respectively compared to controls. Ethanol treatment also resulted in higher ß-pinene content, but there were no differences between treatments for other volatiles known to contribute to mango flavor. A taste panel could detect a significant off-flavor in pieces from ethanol treated mangoes after 8 days in storage. The differences in firmness between treatments measured with a texturometer were also perceived by a sensory panel.