Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning.
Thomas P., Joshi M. R.
Author Affiliation: Food Technology & Enzyme Engineering Division, Bhabha Atomic Research Centre, Trombay, Bombay 400?085, India.
International Journal of Food Science & Technology 23 : 447-455
Abstract : Fruits held and ripened at tropical ambient temperatures (27-34°C) developed chilling injury (skin staining or browning) when they were subsequently stored at 5, 10 or 15°. Fruits held and ripened at 20° ±1° and 85-90% RH showed little evidence of chilling injury when subsequently stored at 5 or 10° for up to 14 days. Chilling injury in ripe mangoes could be prevented by holding pre-climacteric fruits for a minimum period of 30 days at 10° before ripening at 27-34°; the quality of such fruits remained acceptable with cold storage for 10-14 days, with minor changes in texture, flesh colour, and contents of carotenoids, total soluble solids, titratable acids and ascorbic acid.