1-Methylcyclopropene (1-MCP) was tested on ‘Carabao’ mango harvested at 105 days after flower induction. Mature green mangoes of uniform quality were sanitized with 200 µL L-1 NaOCl, air dried, and packed inside newspaper-lined bamboo baskets, then treated with different concentrations… More

1-Methylcyclopropene (1-MCP) was tested on ‘Carabao’ mango harvested at 105 days after flower induction. Mature green mangoes of uniform quality were sanitized with 200 µL L-1 NaOCl, air dried, and packed inside newspaper-lined bamboo baskets, then treated with different concentrations of 1-MCP (0, 1, 10, and 140 µL L-1) in sachets (EthylBloc™) for 24 h under ambient room conditions (27.1±2.0 °C; 87.0±8.6% RH). After treatment, the mangoes were stored in a cold room (19.0±1.2 °C, 90.7±9.3% RH) and evaluated for ten days for weight loss, firmness, total soluble solids (TSS), visual quality, stem-end rot, anthracnose, and peel color (subjective index; L*, a*, b*, chroma, and h°). Results showed that 140 µL L-1 1-MCP was able to maintain firmness and low TSS of the fruit for six days after treatment. Mango fruit treated with 1-MCP also had a better visual quality than the untreated samples until six days. 1-MCP was not able to slow down the peel color changes of the fruit but maintained the skin lightness (L*) particularly by 10 µL L-1 1-MCP for six days. 1-MCP did not affect the fruit weight loss and occurrence of latent infection such as stem-end rot and anthracnose. Less