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Gaseous 1-methylcyclopropene (1-MCP) delays mango (Mangifera indica) fruit ripening, but requires 12 hours of application in sealed containers. In some fruit species, aqueous formulation applied as a postharvest dip for only 1 to 5 minutes has shown the same effectiveness as gaseous 1-MCP. This research was conducted to determine the effectiveness of aqueous 1-MCP on delay of the ripening process, extension of shelf life, and maintenance of fruit quality of ‘Kent’ mango fruit with or without quarantine hot water treatment (QHWT). Three experiments were conducted during the 2013 season in Mexico and Florida and during the 2014 season in Mexico. Aqueous 1-MCP caused delay of fruit ripening as shown by maintenance of fruit firmness, attenuation of flesh color development, and delayed increase of total soluble solids (TSS). However, it had a negative interaction with QHWT, causing surface spots and lenticel blackening to develop during shipping simulation [3 weeks at 12 ± 1 C, 90% ± 5% relative humidity (RH)] and market simulation (7 days at 22 ± 2 C, 75% ± 10% RH). This negative interaction was less when 1-MCP was applied before QHWT, somewhat higher when 1-MCP was applied after QHWT, and most severe when 1-MCP was applied after QHWT D hydrocooling. By contrast, the ripening of fruit treated with 1-MCP without QHWT was delayed without affecting external appearance. Thus, 1-MCP may be more useful for mango markets that do not require mandatory QHWT.

Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment