ISHS Acta Horticulturae 455: V International Mango Symposium
INDUCTION OF CHILLING TOLERANCE IN MANGO BY TEMPERATURE CONDITIONING, HEAT, LOW O2 AND ETHANOL VAPOURS |
| Authors: | E. Pesis, M. Faure, R. Arie |
| Abstract:
Mango fruits cvs. ‘Tommy Atkins’ and ‘Keitt’ were exposed to various treatments prior to cold storage, to improve fruit quality and to eliminate chilling injury (CI) symptoms. Symptoms CI at 10°C appear as red spots on the peel; pitting and black spots appear at lower temperatures. Temperature conditioning by gradually decreasing the temperature from 20°C to 17°C or 14°C during 2 days after harvest, before storage at 9°C, reduced the number of red spots. This reduction in CI symptoms was accompanied by an increase in fruit softening after 3 weeks at 9°C. Heat treatment for 48h at 38°C in 100% R.H., or at 18°C for 48h in ethanol vapour or a low-oxygen atmosphere prior to cold storage reduced the CI symptoms that developed at 5°C. | |
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