Impact of 1-Methylcyclopropene and Salicylic Acid Treatments on Quality Characteristics of Keitt Mangos during Storage and Shelf Life

Transcription

1 Journal of Horticultural Science & Ornamental Plants 8 (3): 92-99, 206 ISSN IDOSI Publications, 206 DOI: /idosi.jhsop Impact of -Methylcyclopropene and Salicylic Acid Treatments on Quality Characteristics of Keitt Mangos during Storage and Shelf Life E.H. Khedr Department of Pomology, Faculty of Agriculture, Cairo University, Egypt Abstract: This investigation was carried out during 204 and 205 seasons to evaluate the effect of -MCP (-Methylcyclopropene) and SA (salicylic acid) on Keitt mangos storability and shelf life. Both materials were used in two concentrations applied to mature green fruits before storage at 2 C, % RH for 28 days followed by storage at 20 C, % RH for 8 days. Quality attributes of Keitt mango fruits were maintained by using -MCP and SA to a better extent compared with untreated ones. They suppressed the increase in decay percentage and respiration rate. Fruit appearance and colour changes were significantly better in fruits treated by -MCP at µl L. -MCP treatment had the potential to slow down softening and other changes that occurred in fruit composition during ripening such as; TSS, acidity, total phenols and ascorbic acid. Key words: Mango Keitt -MCP Salicylic acid Cold storage Shelf life INTRODUCTION acid oxidase) activity []. Postharvest or preharvest salicylic acid treatment was found to be effective in Mangos (Mangifera indica L.) are one of the most delaying the ripening and senescence processes through popular fruits in Egypt and are widely distributed all suppression of ethylene production rate and maintaining over the world. Mangos are climacteric fruits thus the post-harvest quality [2]. Luo et al. [3] found that ethylene stimulates their ripening, affects many SA treatment alleviated postharvest decay of plum physiological processes and accelerates their senescence fruit. Also exogenous supplied SA has been reported to and deterioration []. delay the ripening of kiwifruit [4], apple [5], peach [6], -Methylcyclopropene (-MCP) is an inhibitor of persimmon [7] and banana [8]. ethylene action. It is used to delay fruit ripening and The objectives of this study were to assess the senescence. It irreversibly binds to ethylene receptors impact of two concentrations of -MCP and SA on Keitt in plant tissues, blocking the binding of ethylene [2]. mangos to delay fruit ripening, senescence and maintain The physiological responses of climacteric fruits to quality attributes during cold storage and shelf life. -MCP include altering ethylene production and respiration, delaying colour changes and softening [3]. MATERIAL AND METHODS -MCP was reported to delay fruit softening, climacteric peak, decrease rate of respiration and weight Keitt mangos were harvested manually at the loss during mango fruits storage [4]. On the other commercial maturity stage [9] from a private orchard in contrary Osuna-Garcia et al. [5] and Hofman et al. [6] El-Khatatba region, Egypt. The harvested fruits were found that -MCP had no effect or even in some almost similar in size and skin colour and free of obvious cases, increased the incidence of decay. The effective mechanical damage and pathological defects. Fruits were -MCP concentration for prolonging the shelf life of washed by tap water, then soaked in one of following; mangos was reported to be between and 0 µl L [7]. or 2 µl L -MCP (0.4% formulation, SmartFresh, Salicylic acid (SA) is a plant hormone inhibiting AgroFresh, Inc.), or 2 mmol L SA, as well as distilled ethylene biosynthesis and thus delaying the senescence water (control) for 5 min, then the fruits were left to dry [8]. Charles and Roger [9] and Leslie and Romani [0] at room temperature. After treatments applications fruits indicated that salicylic acid inhibited ethylene formation were packed in carton boxes and stored at 2 C and 90- from ACC (-aminocyclopropane--carboxylic acid) by 95 % relative humidity (RH) for 28 days followed by suppressing ACO (-aminocyclopropane--carboxylic storage at 20 C and % RH for 8 days. After 0, 7, 4, Corresponding Author: E.H. Khedr, Department of Pomology, Faculty of Agriculture, Cairo University, Egypt. 92

2 J. Hort. Sci. & Ornamen. Plants, 8 (3): 92-99, and 28 days of storage at 2 C and after 4 and 8 days Hillis [23]. Ascorbic acid was determined using titration of storage at 20 C, 3 fruits from each replicate of each method by 2,6 dicholorophenol-indophenol solution, treatment were sampled for analysis. results were expressed as mg ascorbic acid per 00 g FW Fruits that showed any signs of decay during [24]. storage were counted and discarded. Decay percentage A completely randomized block design was followed, was calculated as number of discarded fruits / total the treatment means were compared using the method of number of fruits 00. Fruit general appearance was LSD at the 5% level of significance [25]. evaluated visually using the following visual score as described by Mitcham et al. [20]; on a scale to 9 with RESULTS AND DISCUSSION = unacceptable, 3= poor, 5= fair, 7= good and 9= excellent. Instrumental flesh colour was measured in the Decay Percentage: Data in Table show the effect of - CIE L a b on two paired cheeks of each fruit objectively MCP and SA treatments on decay % in both seasons. using a Minolta CR-400 chroma meter (Minolta, Osaka, Decay increased continuously with storage time during Japan) [20]. both seasons. The differences between treatments were Fruit weight loss percentage was calculated using the significant in both seasons, -MCP treatments recorded following equation; (Fruit initial weight Fruit weight at the lowest percentages of decay in both seasons each sampling date) / Fruit initial weight 00. Fruit compared with the control, especially the treatment of firmness was determined according to Mitcham et al. [20] µl L -MCP that maintained the lowest significant by a fruit pressure tester (8 mm diameter probe) on pared levels after 8 days of shelf life at 20 C in both seasons. surfaces from opposite sides of each fruit, data was The obtained data are similar to those presented by Jiang presented as lbf. Respiration rate was measured by and Joyce [7] and Bal and Celik [4], they reported analyzing carbon dioxide using gas chromatography that, -MCP and SA slowed the biological processes and (Model 450-Servomex 400) [2], Fruits were incubated in many disorders. Also, Zhi-qiang [26] found that, -MCP 4-liter airtight glass jars for 24 hr at the same experimental was very effective in decreasing decay as it substantially conditions, respiration rate was expressed as reduced the incidence and severity of many physiological concentration of CO 2 ml / kg / hr. disorders and storage rots. Total soluble solids % were assessed by using a digital refractometer using drops of the fruit juice. General Appearance: Table 2 presents the effect of - Total acidity was measured by titrating 0 ml of the MCP and SA treatments on fruits general appearance. It extracted juice against 0. N of NaOH using phenol decreased sharply during shelf life, treated fruits quality phathalin indicators [22] and expressed as percentage of score recorded higher values in both seasons compared citric acid. Total phenols as mg gallic acid per 00 g FW with the control, all treated fruits by -MCP were more were determined colourmetrically using Folin Denis acceptable significantly after storage and shelf life periods reaction method at 765 nm according to Swain and in both seasons. Table : Effect of -MCP and SA treatments on fruit decay (%) in 204, 205 seasons. Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.96, (B) = 0.96, (A B) = 2.4 (A) = 4.02, (B) = 2.54, (A B) = 5.68 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.98, (B) = 0.98, (A B) = 2.20 (A) = 3.2, (B) =.97, (A B) =

3 J. Hort. Sci. & Ornamen. Plants, 8 (3): 92-99, 206 z Table 2: Effect of -MCP and SA treatments on fruit general appearance in 204, 205 seasons Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.23, (B) = 0.23, (A B) = 0.52 (A) = 0.30, (B) = 0.9, (A B) = 0.42 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0., (B) = 0., (A B) = 0.25 (A) = 0.47, (B) = 0.30, (A B) = 0.67 z General appearance was evaluated visually on a scale, = unacceptable, 3= poor, 5= fair, 7= good and 9= excellent Table 3: Effect of -MCP and SA treatments on fruit flesh L value in 204, 205 seasons Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.92, (B) = 0.92, (A B) = 2.05 (A) =.8, (B) =.4, (A B) = 2.56 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.93, (B) = 0.93, (A B) = 2.07 (A) =.6, (B) =.02, (A B) = 2.28 Colour Measurement: L value measures colour lightness a values of peel revealed the same trend of fruit colour (higher values are lighter), a indicates colour direction changes (data are not shown). The obtained data revealed with +a is the red direction and -a is the green direction that -MCP and SA delayed discolouration of flesh and and b indicates colour direction with +b is the yellow degradation of peel colour, in accordance with data direction and -b is the blue direction. L flesh value obtained by Watkins [3] that attributed the effects of - decreased with time as shown in Table 3 in both seasons. MCP to inhibition of mango discolouration. µl L -MCP treatment attained the brightest colour during storage at 2 C and shelf life at 20 C. Weight Loss %: Table 5 show that, weight loss % Values of b flesh decreased with time as shown in increased continuously under all circumstances, in Table 4 in both seasons., 2 µl L -MCP and 2 mmol general; untreated fruits retained its weight compared with L SA treatments showed the highest values during the other fruits, but anyway differences between storage at 2 C and shelf life at 20 C. In addition, L and untreated fruits and fruits treated by different 94

4 J. Hort. Sci. & Ornamen. Plants, 8 (3): 92-99, 206 Table 4: Effect of -MCP and SA treatments on fruit flesh b value in 204, 205 seasons. Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.58, (B) = 0.58, (A B) =.30 (A) =.54, (B) = 0.97, (A B) = 2.8 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.9, (B) = 0.9, (A B) = 2.05 (A) =.25, (B) = 0.79, (A B) =.77 Table 5: Effect of -MCP and SA treatments on fruit weight loss (%) in 204, 205 seasons. Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.03, (B) = 0.03, (A B) = 0.07 (A) = 0.20, (B) = 0.3, (A B) = 0.29 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.08, (B) = 0.08, (A B) = 0.9 (A) = 0.72, (B) = 0.45, (A B) =.0 concentrations of -MCP were insignificant by the end firmer than the untreated fruits (Table 6). Also fruits shelf life at 20 C, Hofman et al. [6] reported similar treated with and 2 µl L -MCP were firmer findings. On the other hand, it was previously shown that compared with the other fruits. Kazemi et al. [29] the weight loss % of fruits significantly decreased with reported that the effect of SA on the reduction of fruit SA treatment in comparison with control treatment during softening can be attributed to ACO activity inhibition storage [5]. Also, Zheng and Zhang [27] reported that and decreasing ACC conversion to ethylene. In SA caused reductions in rates of weight loss of fruit by accordance with this hypothesis, the exogenously closing stomata. Woods [28] showed that the weight loss applied SA maintained higher levels of fruit firmness of fruits throughout storage period could be due to the and these levels led to extend shelf life. There was water exchange between the internal and external no significant concentration effect on firmness atmosphere, the transpiration rate was accelerated by time retention among -MCP treatments ( µl L ) [7]. elapse due to cellular breakdown. In general, -MCP effectively delayed ripening (characterized by fruit softening) compared to the Firmness: Firmness decreased gradually during cold untreated control and this was in accordance with storage and shelf life. All treated fruits were significantly previous findings [30-3]. 95

5 J. Hort. Sci. & Ornamen. Plants, 8 (3): 92-99, 206 Table 6: Effect of -MCP and SA treatments on fruit firmness (lbf) in 204, 205 seasons Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.25, (B) = 0.25, (A B) = 0.57 (A) = 0.47, (B) = 0.29, (A B) = 0.66 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.3, (B) = 0.3, (A B) = 0.7 (A) = 0.44, (B) = 0.27, (A B) = 0.62 Table 7: Effect of -MCP and SA treatments on fruit respiration rate (ml CO /Kg/hr) in 204, 205 seasons 2 Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) =.05, (B) =.05, (A B) = 2.34 (A) =.72, (B) =.09, (A B) = 2.43 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.80, (B) = 0.80, (A B) =.79 (A) =.8, (B) =.4, (A B) = 2.56 Fruit Respiration Rate: Data in Table 7 show that, TSS: Table 8 presents the impact of different respiration rate increased significantly by time concentrations of -MCP and SA on TSS %. Fruits treated elapse especially during shelf life. -MCP and SA with µl L -MCP showed the lowest TSS percentages treatments resulted in significantly lower rates compared with untreated fruits which showed the highest compared with the control during cold storage in both values during cold storage and shelf life in both seasons. seasons, whereas during shelf life at 20 C -MCP The increase in total soluble solids content during storage treatments showed the lowest significant rates. Zheng was probably due to the concentrating the juice as a and Zhang [27] reported that SA caused reductions in result of dehydration and hydrolysis of polysaccharides respiration rates by closing stomata. Charles and Roger [3]. The effect of -MCP and SA can be attributed to [9] and Watkins [3] reported that SA acid and -MCP lowering levels of the respiration rate, ethylene inhibited ethylene formation from ACC and decrease production and delaying the ripening process. This seems respiration rate. similar to previous findings [29-30]. 96

6 J. Hort. Sci. & Ornamen. Plants, 8 (3): 92-99, 206 Table 8: Effect of -MCP and SA treatments on fruit TSS % in 204, 205 seasons. Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.35, (B) = 0.35, (A B) = 0.79 (A) = 0.26, (B) = 0.6, (A B) = 0.36 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.49, (B) = 0.49, (A B) =.09 (A) = 0.66, (B) = 0.40, (A B) = 0.89 Table 9: Effect of -MCP and SA treatments on fruit acidity % in 204, 205 seasons Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.065, (B) = 0.065, (A B) = 0.46 (A) = 0.038, (B) = 0.024, (A B) = 4 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.066, (B) = 0.066, (A B) = 0.48 (A) = 0.066, (B) = 0.042, (A B) = Acidity %: There was a negative proportion between Total Phenols: Total Phenols decreased continuously acidity percentages and periods of storage in all during the storage period (Table 0). Phenols were treatments in both seasons, as shown in Table 9. Control significantly lower in untreated control fruits, while - fruits showed the lowest values. Anyhow, the differences MCP treatments attained higher significant values were insignificant during storage at 20 C in the second during 204 and 205 seasons. Alves et al. [3] season. The titratable acidity is an important factor in reported that the decrease in total phenolic levels might maintaining the quality of fruits, which is directly related be due to breakdown of cell structure in senescence to the organic acids content present in the fruit. statge during the storage period. The effect of -MCP and Fan et al. [] reported that the decrease in titratable SA treatments on the maintenance of total phenolic acidity content could be due to the consumption of content plausibly may be attributed to delay in organic acids by fruits during respiration. senescence [5]. 97

7 J. Hort. Sci. & Ornamen. Plants, 8 (3): 92-99, 206 Table 0: Effect of -MCP and SA treatments on fruit total phenols (mg gallic acid /00g FW) in 204, 205 seasons Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) =.36, (B) =.36, (A B) = 3.04 (A) =.98, (B) =.25, (A B) = 2.80 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 0.73, (B) = 0.73, (A B) =.63 (A) =.23, (B) = 0.78, (A B) =.74 Table : Effect of -MCP and SA treatments on fruit ascorbic acid (mg/00g FW) in 204, 205 seasons. Days of storage at 2 C (B) Treatment (A) Mean 4 8 Mean µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) = 2.74, (B) = 2.74, (A B) = 6.3 (A) = 3.6, (B) = 2.00, (A B) = 4.48 µl L -MCP µL L -MCP mmol L SA mmol L SA Control Mean L.S.D (A) =.43, (B) =.43, (A B) = 3.20 (A) =.74, (B) =.0, (A B) = 2.46 Ascorbic Acid: Table reveals that ascorbic acid untreated fruits. These treatments reduced acute rise decreased gradually during storage. Fruits treated with - of respiration which is reflected on the different MCP maintained significantly higher ascorbic acid biological changes in fruit. It has a significant content in both seasons compared with control. Ascorbic positive influence on the changes in the content of TSS, acid is an important nutrient quality factors, which is very acidity, phenols, ascorbic acid, decay percentages, sensitive to degradation due to its oxidation compared softening and undesirable colour changes. Using µl L with other nutrients during storage. According to -MCP showed promising effects for maintaining fruit Fan et al. [] the decrease in ascorbic acid during storage quality. could be due to the conversion of dehydroascorbic to diketogulonic acid by oxidation. REFERENCES On conclusion the present work declared that -MCP and SA treatments maintained the different fruit quality. Lelievre, J.M., A. Latche, B. Jones, M. Bouzayen and parameters as it slowed down changes that occurred J. Pech, 997. Ethylene and fruit ripening. Physiol. during ripening leading to deterioration compared with Plant., 00:

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