• Atoo, H. G.
  Department of Chemistry, Benue State University, Makurdi, Nigeria.
  https://orcid.org/0000-0002-9573-0115




• Ubwa, S. T.
  Department of Chemistry, Benue State University, Makurdi, Nigeria and Center for Food Technology and Research, Benue State University, Makurdi, Nigeria.
  




• Alakali, J.
  Center for Food Technology and Research, Benue State University, Makurdi, Nigeria.
  




• Anhwange, B. A.
  Department of Chemistry, Benue State University, Makurdi, Nigeria and Center for Food Technology and Research, Benue State University, Makurdi, Nigeria.
  




• Nomor, A. S.
  Department of Chemistry, Benue State University, Makurdi, Nigeria.
  




• Utange, P. I.
  Department of Chemistry, Benue State University, Makurdi, Nigeria.
  

The mango (Mangifera indica L.) is a climacteric fruit that exhibits postharvest losses due to its high ability to lose chlorophyll, unmask other pigments, and produce ethylene and hydrolyse insoluble pectin. It, therefore, requires special postharvest treatments to extend its shelf life. The study was undertaken under controlled temperatures to determine the effect of 1-methyl cyclopropane (1-MCP) and packaging material on the proximate attributes of two mango cultivars namely Broken and Dausha grown in Gboko, Benue State, Nigeria. The two mango cultivars were harvested at the green-mature stage and treated with four concentrations of 1-MCP (0, 1000, 3000 and 5000 ppb) in closed air-tight plastic containers for 24 h. The fruit samples were divided into two, one part was packaged in paperboard and another part unpackaged. The samples were stored for 90 days at 11, 13, 15 and 29 oC. Treatments were laid out in factorial arrangement in randomized complete design (RCD) with three replications. The results showed high retention of moisture, crude protein, crude fiber, crude fat, total ash, and total carbohydrate contents in the 1-MCP treated and packaged mango samples. Better quality attributes and longevity were observed in Dausha mango samples. The untreated and unpackaged had greater postharvest losses and shorter storage life of only 15 days. The optimum 1-MCP concentration observed for the preservation of Broken and Dausha was 5000 ppb while the optimum storage temperature was 11 oC. Dausha lasted for more than 90 days while Broken 75 days. The research findings show that 1-MCP and packaging material could be used alone or combined to extend the shelf life and maintain the nutritional quality of mango fruit for months under controlled temperatures.