Ripening of Mangos Following Low-temperature Storage

Abstract

<jats:p>The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.</jats:p>

Mango

“…Mango, being a fruit crop of tropical origin, is highly sensitive to chilling temperatures (Medlicott et al 1990b;Nair 2002;Nair et al , 2004aNair et al , 2004bO'Hare & Prasad 1993;Pesis et al 1997). A wide range of storage temperatures has been described in various investigations on the storage of mango, but the most common safe storage temperature for mango is 12-13°C for 2-3 weeks storage (Kader 1992;Kalra & Tandon 1983;Malik & Singh 2005;Medlicott et al 1990b;Mohammed & Brecht 2002;Thomas & Oke 1983). The predominant factors affecting storage of mango include genotype (Farooqui et al 1985), developmental stage, and season of harvest (Medlicott et al 1988(Medlicott et al , 1990bSeymour et al 1990).…”

“…A wide range of storage temperatures has been described in various investigations on the storage of mango, but the most common safe storage temperature for mango is 12-13°C for 2-3 weeks storage (Kader 1992;Kalra & Tandon 1983;Malik & Singh 2005;Medlicott et al 1990b;Mohammed & Brecht 2002;Thomas & Oke 1983). The predominant factors affecting storage of mango include genotype (Farooqui et al 1985), developmental stage, and season of harvest (Medlicott et al 1988(Medlicott et al , 1990bSeymour et al 1990). 'Tommy Atkins' and 'Keitt' can be stored for three weeks at 13°C (Medlicott et al 1990b).…”

“…The predominant factors affecting storage of mango include genotype (Farooqui et al 1985), developmental stage, and season of harvest (Medlicott et al 1988(Medlicott et al , 1990bSeymour et al 1990). 'Tommy Atkins' and 'Keitt' can be stored for three weeks at 13°C (Medlicott et al 1990b). Other varieties such as 'Alphonso' (Thomas & Oke 1983), 'Kensington Pride' (O'Hare & Prasad 1993), 'Kent' (Veloz et al 1977) and 'Samar Bahisht' (Farooqui et al 1985) can also be stored at 13°C up to about three weeks.…”

“…Tree-ripe 'Keitt' and 'Tommy Atkins' mangoes can be stored for two weeks at 5°C without chilling injury development followed by five days at 20°C (Bender 1996;Bender et al 2000a). According to Medlicott et al (1990b), fruit from mid-and late harvest stored better at 10°C than 12°C with no apparent signs of chilling injury. Certain pre-storage treatments such as ethrel dip , lowtemperature preconditioning (Pesis et al 1997;Thomas & Oke 1983), hot air (McCollum et al 1993;Pesis et al 1997), hot-water treatment (Jacobi & Wong 1992), ethanol vapours and low oxygen (Pesis et al 1997) can positively modulate the response of mango to chilling storage temperatures.…”

“…The fruit at pre-climacteric stage were more susceptible to CI than at post-climacteric (Cheema et al 1950;Medlicott et al 1990a;Mohammed & Brecht 2002). The symptoms of CI in mango include pitting or sunken lesions, skin discolouration, lenticel spotting, flesh browning, uneven ripening, reduction in carotenoid development, insipid flavour and increased susceptibility to decay (Chaplin et al 1991;Chhatpar et al 1971;Han et al 2006;Kane et al 1982;Medlicott et al 1990b;Mohammed & Brecht 2002;Nair et al 2004b;Pesis et al 2000;Phakawatmongkol et al 2004). Most of the CI symptoms appear only after the fruit are transferred to ambient conditions for ripening.…”