Storage quality of fresh-cut Philippine 'Carabao' mango (Mangifera indica L. cv. 'Carabao') fruits with 1-Methylcyclopropene (1-MCP) post-cutting treatment

The effects of 1-methylcyclopropene (1-MCP) post-cutting treatment on the storage quality of fresh-cut Philippine 'Carabao' mango (Mangifera indica L. cv. 'Carabao') were determined. Gaseous 1-MCP at a concentration of 1 uL L-1 based on the package volume was injected into packed fresh-cut mangoes at stage 5 maturity. The packaging form used was polyethylene terephthalate (PET) tray overwrapped with low density polyethylene (LDPE) cling wrap film. Samples were stored at 5 degrees C and monitored for storage quality parameters. Ethylene concentration inside the package varied during storage where considerably lower levels were observed at day 5 with the 1-MCP treated samples. CO2 concentration was significantly lower only at day 1. O-2 concentration was lowered by 1-MCP until day 4. Visual quality rating and browning index were not affected by 1-MCP while less water-soaking was observed in the 1-MCP treated samples throughout storage. Higher pH and total soluble solids were obtained in 1-MCP treated samples while total acidity was lower. No significant variations in color were noted between the treatments. 1-MCP was found to cause a decline in total plate count at day 5 while yeasts and molds count did not vary. No coliforms were detected all throughout storage. Shelf-life of fresh-cut 'Carabao' mango was determined to be 7 days based on the limits set by European Union(EU) countries for aerobic bacteria and yeasts and molds count. 1-MCP was found to impart better storage quality of fresh-cut 'Carabao' mango, hence can be a potential tool in extending its shelf-life. To the best of our knowledge, this is the first study on the application of 1-MCP of fresh-cut mango of the 'Carabao' variety. (C) All Rights Reserved