| Mango is a kind of famous tropical fruits, which contains rich nutrition and mineral elements, has the high medicinal value. It has been loved by more and more consumers. Mango belongs to climacteric fruit,witch is harvested in high temperature and wet season, it is easy to be rot and become softening,which greatly influence the commodity benefits of mango fruits. In this paper, the mango fruits (cultivars 'Tainong','Hongguifei' and 'Jinhuang') were used to study the effect s of different concentrations of1-MCP on storage quality and mature PHysiologies of mango fruits; and the response of mango fruits with different cultivars and different maturities to1-MCP treatment was investigated. Besides this,the influence of the1-MCP treatment on internal ethylene production and ripening, softening of mango fruits was discussed too. The main results were shown as follows:1. The suitable1-MCP concentration was studied used as Tainong mango fruits.The results showed that:compared with the control, different concentrations of1-MCP (0.1,0.5,1.0,2.0μL/L) could delay fruit diseases, inhibit the changes in contents of vitamin C (VC), TA and soluble solids (TSS); besides this,1-MCP treatment could delay decreasing in fruit firmness and increasing in chroma a*values, and increase the activities of superoxide dismutase (SOD) and peroxidase (POD), delay the quality change and ripening of Tainong mango fruits. The concentration of1.0μL/L1-MCP is the most significant among the four kinds of concentrations.2. The response of different maturity stages (6and8degrees) and cultivars (Hongguifei, Tainong and Jinhuang) of mango fruits on1-MCP application were investigated. The results showed that:(1)For the same maturity stage, the response of three mango varieties on1-MCP were different at the same storage days, the changes of storage quality and PHysiology of Tainong was the fastest, the higher disease index, color a*, TSS content, activities of SOD, POD and LOX, and lower fruit firmness of Tainong were observed, followed by Jinhuang and Hongguifei fruits.(2) For the different harvest maturity stages of the same variety, the lower disease index, color a*and higher fruit firmness, activities of SOD, POD and LOX of lower maturity fruits than higher maturity fruits were exhibited, however,the cell membrane permeability of two maturity fruits were not significant.(3)When fruits were ripened completely, there was no significant difference in TSS contents between6and8mature Tainong fruits, but for the Hongguifei and Jinhuang mangos, the TSS contents with8maturity degree fruits were significantly higher than that of6maturity degree fruits. It implicated that the fresh response of Tainong fruits on1-MCP was the worst among three mango varieties, however, when Hongguifei and Tainong fruits treated with1-MCP, the lower the maturity degree was, the lower disease index, color value were and the higher fruit firmness was, the response of1-MCP to extend the marketability of Hongguifei and Jinhuang fruits were significant.3.The effects of1-MCP on endogenous ethylene production and ripening, softening of Hongguifei mango were stodied, the results showed that: compared with the control,1-MCP significantly inhibited the release of ethylene in the early storage time, and delay the ethylene peak time variously;1-MCP treatment significantly inhibited the increasing in disease index,delayed the occurrence of disease (P<0.05); meanwhile,1-MCP significantly inhibited the increasing in a*value, delayed the change in peel color, and1-MCP reduced the activities of poly-galacturonic acid (PG) and cellulase (CX), inhibited the decline in fruit firmness, and prolonged the fruit softening. |
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