Studies on the postharvest chilling sensitivity of mango fruit (Mangifera indica L.).
Farooqi W. A., Sattar A. Jr., Daud K., Hussain M.
Author Affiliation: Nuclear Institute for Agriculture and Biology, Faisalabad, Pakistan.
Proceedings of the Florida State Horticultural Society 98 : 220-221
Abstract : Chilling injuries (skin discoloration and pitting and abnormal ripening following storage at temperatures below 10°) were studied in the 2 late cultivars Samar Bahisht and Sensation. Hard green fruits were stored at 6, 9 or 12°C for 0, 4, 8, 12 or 16 days and then kept at room temperature (25-28°) for ripening. Fruits of Sensation developed more skin chilling injury than those of Samar Bahist and on ripening the flesh remained harder. Contents of ascorbic acid and total acidity were higher than in Samar Bahisht; levels of both these constituents decreased in both cultivars as storage time increased. Samar Bahisht had the higher sugar:acid ratio. Chilling had no significant effect on the biochemical constituents of the fruit pulp and the pulp colour and flavour were normal in both cultivars.