Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning

Abstract

The influence of ripening temperature and cold conditioning of pre-climacteric fruits on the incidence of chilling injury (CI) in ripe mango fruits cv. Alphonso during refrigerated storage was investigated. Fruits previously held and ripened at tropical ambient temperature (AT, 27-34°C) developed CI (skin staining or browning) when ripe fruits wcre subsequently stored at 5 , 10, or 15°C for shelf-life extension. Fruits held and ripened at 20"C+loC, RH 85-90% showed little evidence of CI when subsequently stored at 5 or 10°C up to 14 days. Chilling injury in ripe mangoes was also avoided by holding pre-climacteric fruits for a minimum period of 30 days at 10°C and then ripening them at 27-34°C. The quality of the ripe mangoes remained good during cold storage for 7 days and were acceptable until 10-14 days with minimal changes in texture, flesh colour, carotenoids, total soluble solids, titratable acids and ascorbic acid. Shelf-life of ripe mangoes can thus be extended under refrigeration by pre-storage conditioning.

Effects of Storage Temperature, Storage Duration, and Subsequent Ripening on the Physicochemical Characteristics, Volatile Compounds, and Phytochemicals of Western Red Nectarine (Prunus persica L. Batsch)

“…The changes in carotenoid levels during cold storage have not been studied much, but similar results have been observed in two cultivars of yellow nectarines, 25 in carrots, 38 or in mangoes. 39 With regard to evolution of carotenoids during shelf life, increases of β-carotene and β-cryptoxanthin in peaches held in air at 20 °C for 8 days after harvest were already observed by Caprioli et al 26 Similar results have also been described previously for kiwifruit stored for 2 months at 0 °C and maintained for 7 days at 25 °C. 36 As shown in Table 3, total polyphenol content ranged from 8.6 to 10.4 mg/100 g. Hydroxycinnamic acids, accounting for 75−82% of the total polyphenol content, were found to be predominant, followed by anthocyanins (8−16%), flavanols (4−7%), and flavonols (4−5%).…”

Composition, sensory quality and respiration during ripening and storage of edible wild mango (Irvingia gabonensis)

“…Although the exact critical temperature for the induction of chilling injury was not determined, our results suggest that it might be as high as 15°C. In a recent study Thomas & Joshi (1988) reported that, unlike many other tropical and subtropical fruits such as avocado, banana and papaya, ripe Alphonso mangoes are more sensitive to chilling injury than pre-climacteric fruit; our results indicate that ripe wild mangoes are similar, and that refrigerated storage is not a viable option. However, Thomas & Joshi (1988) also found that ripening Alphonso mangoes at 20°C avoided chilling injury, although with some loss of quality, and that variety and growth conditions can influence sensitivity of ripe mangoes to chilling.…”

Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C

“…In addition, delaying fruit ripening also reduces fruit susceptibility to postharvest pathogens and, therefore, many previous research studies have focused on delaying the rate of fruit ripening. A range Horticulturae 2019, 5, 1 2 of 12 of physical and chemical methods have been successfully employed to delay ripening and senescence, and include controlled atmosphere storage [4], low and high temperature treatments [5,6] and simple chemical treatments including carbonate and bicarbonate solutions [7].…”