The effects of temperature on storage life of mango (Mangifera indica L.).
Emongor V. E.
Author Affiliation: Department of Crop Science and Production, Botswana College of Agriculture, Private Bag, 0027, Gaborone, Botswana.
American Journal of Experimental Agriculture 5 : 252-261
Abstract : A laboratory experiment was undertaken to investigate the effects of storage temperature on storage life and quality of mangoes. The mango fruit cultivars Tommy Atkins, Haden, Kent and Keitt were used for the study in a completely randomized experimental design. The storage temperatures were 5, 8, 10 and 12°C. The results of the study showed that storage temperature and mango cultivars significantly (P?0.01) affected the incidence and severity of chilling injury in mango. Chilling injury developed in all the mango cultivars under study stored at temperatures of ?12°C, though the severity significantly (P?0.01) varied with cultivar. The mango cultivars stored well for 7 weeks at 12°C without the development of physiological disorders and after storage, the fruit underwent normal ripening process with colour (carotenoids and anthocyanins) development, high total soluble solids and low titratable acidity. It was concluded that in order to extend the shelf-life and marketing period of mango, the fruit should be stored at 12°C and 90-95%RH, because the fruit will not suffer from chilling injury and will undergo normal ripening process. For the mango cultivar Kent, it could initially be stored at 10°C for 3 weeks and then transferred to 12°C, this will extend the shelf life of the fruit for more than 7 weeks, hence extending the marketing period and availability of the fruit beyond the harvesting period.