Varietal Response of Exogenous Ethylene Application on Fruit Quality and Storage Life of Mango (Mangifera indica L.)

TLDR: In this paper, the authors used 100 ppm ethylene dosing for 24 hours in a ripening chamber maintained with 24 ± 2°C temperatures, 95% relative humidity, after 48 hours holding in chamber, ripened fruits were taken out and stored at ambient condition (25 ± 2 °C, 85 ± 5% RH) for 8 days.

Abstract: Physiologically mature freshly harvested Dashehari, Chausa and Langra mango fruits were subjected to 100 ppm ethylene dosing for 24 hours in a ripening chamber maintained with 24 ± 2°C temperatures, 95% relative humidity. After 48 hours holding in chamber, ripened fruits were taken out and stored at ambient condition (25 ± 2°C, 85 ± 5% RH) for 8 days. Dashehari reached to optimum soft eating stage on the 4 days after ethylene dosing. Chausa and Langra reached at optimum ripening stage on 6 day, while Dashehari spoiled and could not be stored further. Chausa and Langra lasted up to 8 days in storage, while their response to ethylene was found different. Ethylene evolution peak was observed maximum (1.81 μl C2H4 kg h) in Dashehari and lowest (0.40 μl C2H4 kg h) in Langra on 4 day of storage. Climacteric peak was declined on 8 day and lowest peak (0.31 μl C2H4 kg h) was noticed in Langra fruits closely followed by Chausa. Finally we found ethylene sensitivity of these three varieties as Dashehari <Chausa < Langra.