Maturation stage and quality of early harvest ‘Manila’ mango treated with 1-MCP and Ethephon

Introduction: Mango is commercially important; however, its shelf life is short, mainly early harvested mangoes from forced production systems. Objective: The aim of this study was to evaluate the effect of 1-MCP and Ethephon treatments on the ripening stage and quality of early-produced mango fruit. Methodology: Three treatments (control, Ethephon and 1-MCP) were studied, determining respiration rate, weight loss, external color changes (lightness and hue angle), and the contents of carotenoids, ascorbic acid, total soluble solids (TSS) and citric acid. Results: Changes in respiration, color, loss of firmness and ascorbic acid were observed in Ethephontreated fruits in a shorter time, although their carotenoid and TSS content was higher at eating maturity. Fruits treated with 1-MCP had lower respiration and firmness loss, but weight loss was higher, and their external color was not the typical yellow. Limitations of the study: Time and quantity of Ethephon and 1-MCP to improve mango maturation should be evaluated. Originality: The information provided is significant to favor homogeneous mango maturation, as well as an alternative to delay its maturation. Conclusions: The use of 1-MCP helps to delay mango maturation; weight and color losses were lower than expected with this treatment. Fruit maturation of Ethephon-treated fruits was homogeneous, but their shelf life was shorter