Effect of Different Postharvest Treatments to Delay Mango Fruit Softening

Mexico is the seventh largest producer and first exporter of mango fruit, and produces more than 50 mango cultivars; the second most important is ‘Manila’ cultivar. Despite this variety has a high sensory quality is not involved in the export market due to its high metabolic activity that causes an accelerated decrease in firmness and short shelf life. It has been reported that application of calcium infiltration, hexanal vapor, salicylic acid infiltration and wax application delay fruit softening by different mechanisms and maintain the fruit quality during postharvest handling prolonging its shelf life. The aim of this study was to evaluate the effect of these postharvest treatments to delay the softening of mango cv. ‘Manila’. A sample of 1000 fruits harvested at ¾ ripeness maturity were divided in order to apply the following treatments, calcium infiltrations, hexanal vapor and salicylic acid infiltrations at different concentrations as well as wax coating. Fruits were stored for 15 days at 20°C. At the end of storage, treatments with calcium did not shown significant difference in firmness, total soluble solids and weight loss at any applied concentration (5-10 N, 14–18 °Bx and 13–18 % for treatments and control, respectively). Neither, treatments with salicylic acid in firmness, total soluble solids and weight loss at any applied concentration (6-11 N, 15-18 °Bx and 16-18% for treatments and control, respectively). Hexanal treatments delay the fruit softening (7 and 16 N for 1ppm for 7 h and control, respectively) but hexanal concentration was associated with skin browning and stopped the ripening process (9 and 15 °Bx for 1ppm for 7 h and control, respectively). Wax coating was the most effective treatment for delay mango softening with values of 9 N for wax coating and 17 N for control; also shown significant difference in weight loss (5 % for wax coating and 13 % for control). The application of wax coating is the best treatment to delay the softening process in mango 'Manila' and also improved visual appearance.