Ethylene gas from an ethylene-?-cyclodextrin inclusion complex powder ripens 'Calypso' mango fruit.
Ho B. T., Bhandari B. R., Joyce D. C., Hofman P. J.
Author Affiliation: School of Agriculture & Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia.
: 331-336
Abstract : A novel ethylene-?-cyclodextrin inclusion complex powder was produced and tested for ripening 'Calypso' mango fruit. Ethylene was released from the powder under controlled humidity and temperature. Admixture with deliquescent calcium chloride (CaCl2) salt gave fast release of ethylene gas over 24 h. Ethylene gas released from the powder triggered mango ripening ascertained as fruit firmness and colour changes in a temporal manner similar to as for conventional ethylene gassing as compared to non-ethylene treated control fruit. The novel powder formulation has demonstrated promise for commercial application to ripen mango fruit.