Abstract

Commercial handling of ‘Banganapalli’ mangoes is burdened by lack of uniformity in ripening of the fruits. A viable approach to overcome this problem could be application of ethylene. Mango (var. Banganapalli) fruits harvested at 75 per cent maturity were exposed to 50, 100 and 150 ppm for 15, 20 and 25 h and subsequently, ripened at 16 ± 2ºC, 23 ± 2ºC and 30 ± 2ºC. Ripening was enhanced in all the treated fruits at all concentrations used. The ripening rate progressively increased with increase in ethylene concentration. Depending on the concentration, ripening was achieved in 4-6 d earlier, when compared to untreated fruits. Untreated control mango fruits remained shriveled, green and failed to ripen uniformly, even after 8 d of storage. Fruits treated with 150 ppm of ethylene for 25 h at 23 ± 2ºC induced uniform ripening without impairing the taste and flavour of mango. The effect on fruit ripening was assessed by change in peel colour, increase in total soluble solids and decrease in flesh firmness and acidity.

Keywords: Ethylene, Firmness, Maturity, Quality, Ripening