ISHS Acta Horticulturae 368: International Symposium on Postharvest Treatment of Horticultural Crops
RIPENING QUALITY OF JULIE MANGOES STORED AT LOW TEMPERATURES |
| Authors: | C.K. Sankat, K. Bissoon, R. Maharaj, B. Lauckner |
| Keywords: | mango, ripening, storage, low temperature, sugar, acid, pH, chilling, marketability |
| Abstract:
In the Caribbean region, the Julie mango (Mangifera indica) is one of the very acceptable mango varieties, with good domestic and potential export marketability. Chilling injury manifestations of mangoes have been reported as discoloured and pitted regions of the skin, poor colour and flavour, high acidity with low sugar content as well as reduced resistance to pathogens. In this study, mature, green Julie mangoes were stored at 6 °C, 10 °C, 14 °C and 28 °C (ambient) temperatures for as long as 42 days at 6 °C and 10 °C. On removal from storage such fruits were allowed to ripen and certain physical, chemical and sensory parameters of the fruits were assessed. Weight and volume (shrinkage) losses as well as fruit flesh softening increased with the duration of storage. TSS content was unaffected by storage temperature or time, and averaged 22.5° Brix for ripe fruits. Starch and titratable acidity levels were highest at the lowest storage temperature (6 °C) averaging 2.50 % and 1.27 % (citric acid) respectively and these values can be compared to values of 1.33 % and 0.65 % respectively, for fruits stored and ripened at 28 °C. Correspondingly, pH and sugar/acid ratios were lowest at 6 °C being 4.29 and 22.3 (°Brix/% citric acid) compared to values of 4.90 and 34.8 for fruits stored at 28 °C. Both the ripened fruits' skin, flesh colour and aroma were negatively affected as the storage temperature was lowered with fruits at 6 °C being predominantly green in external colour while the flesh colour was orange. This can be compared to fruits stored and ripened at 28 °C which appeared predominantly orange both internally (flesh) and externally. In a separate consumer assessment study of ripened Julie mangoes which were previously in refrigerated storage, marketability was rated at 21 %, 54 % and 96 % at 6 °C, 10 °C and 14 °C respectively. A 21 day storage period at 10 °C appears suitable for fresh fruits to avoid excessive chilling symptoms. | |
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