Effect of ethy-gen II® ripening concentrate on ripening and sensory properties of mangoes (Mangifera indica L.).
Appaw W. O., Oduro I., Ellis W. O.
Author Affiliation: Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Pakistan Journal of Nutrition 8 : 1641-1644
Abstract : This study investigated whether the use of ethy-gen II ripening concentrate (150-300 ppm of ethylene) as an alternative to the traditional method of off-vine ripening would support ripening of locally cultivated mangoes. Mango cv. Keith fruits were treated with the ripening concentrate for 15 h in Graff standard reefer of 66.5 m3. Humidity was sustained by knapsack spraying of 20 litres of water inside the reefer. Fruits were stored for 6 days after treatment at ambient temperature of 23±2°C, vented 30 minutes/day (1000 hGMT) in an air tight room to further ripen the mangoes. Total soluble solids (TSS) and sensory quality were studied at an interval of 2 days during the storage period. Sensory quality was assessed specifically on day 2 of storage. Results showed that ethy-gen II-treated mangoes ripened uniformly and faster than untreated mangoes. Treated mangoes had higher average TSS, attaining an average brix (14.8°) at day 2 of storage. The control had brix of 12.18° at the end of the storage period. Treated mangoes had highest percentage (100%), while the control had 34.81% at day 6 of storage. The fruity odour of the ripening concentrate had an impact on the taste of treated mangoes. However, sensory evaluation revealed no significant difference among treatments. Ethylene produced from ethy-gen II supported uniform ripening of locally cultivated mangoes and increased period of ventilation during storage helped remove the fruity odour.