ISHS Acta Horticulturae 455: V International Mango Symposium
REFRIGERATED STORAGE AND CHILLING INJURY DEVELOPMENT OF MANILA MANGOES (MANGIFERA INDICA L.) |
| Authors: | M. Hidalgo, J. Cruz, Kirk L. Parkin, Hugo S. Garcia |
| Keywords: | Refrigerated storage, chill sensitivity |
| Abstract:
Unripe Manila mangoes were stored at temperatures of 6, 12, 16 and 25 C, at 85–90 % R.H., for periods of up to 15 days. A storage temperature of 25 C was used as control. Fruits were transferred from 6–16 C storage every third day for ripening at 25 C. The reduction in titratable acidity and increase in pH was slower in fruits stored at 6 and 12 C as compared to those at 16 and 25 C. Soluble solids also increased slower in fruits stored at 6 and 12 C. The hue angle decreased (indicating color changes from green to yellow) in all fruits during ripening at 25 C, but did not change during storage at 6 and 12 C. The glycolipid fraction of tissue lipids showed a slight increase in the fatty acid unsaturation during refrigerated storage, but mangoes stored at 6 C for 15 days showed a significant decrease in these fatty acids by the 6th day of subsequent ripening at 25 C. The phospholipid fraction did not show any significant changes under the study conditions. Visual symptoms of chilling injury were not evident during refrigerated storage but appeared during the ripening period. Fruits kept at 6 and 12 C for 12 days showed symptoms by the 4th day of ripening, and these symptoms were more pronounced in fruits stored at 6 C. In general, mango pericarp showed the symptoms of injury before the mesocarp did. It was concluded that Manila mangoes can be stored at 6 or 12 C for 9 days and at 16 C for 15 days without visual symptoms of chilling injury. | |
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