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Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit

Ho, Binh T. and Hofman, Peter J. and Joyce, Daryl C. and Bhandari, Bhesh R. (2016) Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit. Postharvest Biology and Technology, 113 . pp. 77-86. ISSN 0925-5214

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Article Link(s): http://dx.doi.org/10.1016/j.postharvbio.2015.11.00...

Publisher URL: http://www.sciencedirect.com/science/article/pii/S0925521415301666

Abstract

A novel ethylene-α-cyclodextrin (α-CD) inclusion complex (IC) powder was investigated to ripen Calypso mango fruit. Modulated release of ethylene gas from the IC powder was achieved by admixture with deliquescent salt CaCl2 at RHs of 75.5% and 93.6%. The IC powder was tested in the laboratory and for in-transit ripening of mango fruit over two seasons. In the laboratory experiment, ethylene gas started to release from the IC powder in 2 h and complete release was achieved in 24 h. Assessments of fruit colour and firmness showed that encapsulated ethylene and commercial grade ethylene from pressurised cylinder similarly shortened the ripening time to 9–10 days (after harvest) for treated fruit as compared with 15 days for untreated mango. Mango fruit treated in both ways with ethylene showed more uniform ripening than the control. For the in-transit ripening using the IC powder, ethylene was found to be between 4.9 and 10.5 μL L−1 in the headspace of the truck containers over 48 h. Mango fruit from the treated containers shortened the ripening time by 3–6 days as compared to the untreated control fruit. Thus, the safe and convenient IC powder has demonstrated promise for in-transit fruit ripening.

Item Type:Article
Business groups:Horticulture and Forestry Science
Keywords:Ethylene powder Inclusion complex In-transit ripening Mango fruit
Deposited On:09 Feb 2016 03:01
Last Modified:15 Feb 2016 22:02

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