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Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composición y la calidad del mango (Mangifera indica cv Kent)

Instituto Tecnológico de Mérida. División de Estudios de Postgrado e Investigación. Km 5 Carretera Mérida-Progreso. Mérida, Yucatán, C.P. 9-11. México

S.A. González Novelo

Instituto Tecnológico de Mérida. División de Estudios de Postgrado e Investigación. Km 5 Carretera Mérida-Progreso. Mérida, Yucatán, C.P. 9-11. México

J.A. Tamayo Cortés

Instituto Tecnológico de Mérida. División de Estudios de Postgrado e Investigación. Km 5 Carretera Mérida-Progreso. Mérida, Yucatán, C.P. 9-11. México

J.J. Argumedo

Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias de la Península de Yucatán. Km 72, Carretera Mérida-Campeche, via zona arqueológica, México

E. Sauri Duch

Instituto Tecnológico de Mérida. División de Estudios de Postgrado e Investigación. Km 5 Carretera Mérida-Progreso. Mérida, Yucatán, C.P. 9-11. México

Mango cv Kent, as grown on the Yucatan Peninsula, despite its satisfactory ripening, pleasant flavour, correct pulp colour and general acceptance, shows a skin without the characteristic red- yellow colour of the regular ripe fruit; it remains green and this makes it slightly unattractive to the consumer. On the other hand, ethylene and some other components such as Ethephon, have been used to homogenize the ripening in many fruits and to improve its colour. This work shows the results of the effect of nine different treatments with Ethephon on the colour, composition and quality of mango cv Kent. Fruit was treated by immersion in solutions of Ethephon at three different concentrations (500, 1500 and 2000 ppm) and for three different lengths of times (3, 6 and 9 min). The colour improvement depended upon the concentration and time of the treatment with Ethephon. In general, it was found that treatment with Ethephon had a significantly posi tive effect on the colour of the mango skin, as it caused the degradation of chlorophyll, which gave the appearance of the characteristic yellow and red colours to 100% of the fruit treated with 2500 ppm. Treatments influenced significantly the chemical composition of the pulp, particularly the concentration of total soluble solids, reducing sugars, carotenoids, vitamin C and acidity. The best sensorial acceptance was obtained from treatments with 1500 ppm.

Key Words: mango • colour • Ethephon • Ethrel • ripeness • quality

Food Science and Technology International, Vol. 4, No. 3, 199-205 (1998)
DOI: 10.1177/108201329800400306


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