Regulation of fruit softening, colour development and quality in controlled atmosphere stored mango
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CA storage of ‘Kensington Pride’ mango fruit pre-treated with MJ, Put, and 1-MCP maintained firmness, controlled pectolytic enzyme activity, and reduced colour and skin pigments degradation. These postharvest treatments also improved sugars to acids ratio and preserved carotenoids synthesis and antioxidants level in fruit pulp during CA storage. In conclusion, the effects of CA storage together with MJ, Put, or 1-MCP improved fruit quality during three to four weeks of storage to a limited extend.
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