Vol. 80 No: 3

Title:
Pre-storage application of polyamines improves shelf-life and fruit quality of mango

Authors:
A. U. MALIK and ZORA SINGH

pp: 363-369

Abstract:
Mature green mango (Mangifera indica L. cv. ´Kensington Pride`) fruit were dipped for 6 min in aqueous solutions containing different concentrations (0, 0.01, 0.5, 1.0 mM) of various polyamines (PAs) including spermine (SPM), spermidine (SPD) and putrescine (PUT), with 0.01% ´Tween-20` as a surfactant, to investigate their effects on shelf-life and fruit quality.Treated fruit were air-dried (22° ± 1°C), packed in “Ecopax” trays and stored in a cool room (13° ± 1°C, RH 85 ± 5%) for 3 or 4 weeks. Following storage, fruit were allowed to ripen to the “eating soft” stage (score 4) at ambient temperature (22° ± 1°C). Pre-storage dip application of PAs retarded development of mean fruit softness (10.3%) and visual colour (26.3%), and reduced weight loss (6.8%) during storage without significant (P ≤ 0.05) reductions in ethylene production and respiration rate. During ripening of 3 week-stored fruit, 0.5 mM SPM-treated fruit exhibited significantly (P 7 ≤ 0.05) lower mean respiration rates compared with the control. Application of PAs significantly (P ≤ 0.05) increased fruit firmness and ascorbic acid content, while reducing carotenoids, total soluble solids (TSS)/acid ratio and Hue angle of ripe fruit compared with the no-PA treatment. In conclusion, pre-storage dip application of PAs improved the shelf-life of mango fruit without impairing fruit quality.

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