Acceleration of ‘Nam Dok Mai’ Mango Ripening Effecting Physicochemical and Volatile Characteristics

Abstract

The effects of ethephon (250, 500, 750 and 1,000 mg/L) and calcium carbide on the physicochemical changes and volatile compounds characteristics in Nam Dok Mai mango fruits was investigated. The results of this research showed that using ethephon at 750 and 1,000 mg/L and calcium carbide as ripening accelerators caused mangoes became ripening after 3 days. However, the fruits ripening characteristics and taste were different. Ethephon at 750 and 1,000 mg/L, provided mango peel as yellowish green, yellow mango flesh similarly to ripen fruit, however, it was still firm in texture and sweet to sour taste. The mango texture and taste quality was suitable for processing. For commercial purpose, the use of ethephon at 750 mg/L was the best choice in terms of quality, safety and cost-effectiveness. In contrast, the use of calcium carbide led to the inconsistent ripeness of mango fruits, too soften of texture, and too sweet taste. Thus, it was not suitable for further processing. Volatile compounds of mango pulp were identified by gas chromatography-mass spectrometry (GC-MS), the most common volatile compounds found in the ripe mangoes was butanoic acid; followed by 3-carene, 4-carene, α-pinene, octanoic acid, 1,3,6-octatriene, β-caryophyllene, α-caryophyllene and (3E,5Z)-undeca-1,3,5-triene. In addition, using ethephon at 750 mg/L and calcium carbide to accelerate the ripeness, the mango flesh contained volatile compounds twice times compared to the control group (mangoes that were naturally ripened).