Eating quality of ethylene-ripened Harumanis mangoes after cold storage.
Lam P. F., Wong L. S.
Author Affiliation: Food Technology Division, MARDI, PO Box 12301, 50774 Kuala Lumpur, Malaysia.
MARDI Research Journal 16 : 85-90
Abstract : All the fruits softened after 1 week of storage at 15°C. Seventy per cent of fruits stored at 10° also softened after 1 week. Mangoes stored for 0 and 1 week at 10° and then ripened at 25° under 5 µl/litre ethylene for 24 h and left for 5 days had better mesocarp colour, sweetness and overall acceptability than fruits not treated with ethylene. There were no differences in the TSS, pH or total titratable acidity between the treatments. Fruits which were stored at 15° for 1 or 2 weeks were of better eating quality than fruits stored at 10°, but fruits stored at 10° for 3 or 4 weeks were better than fruits stored at 15° for these longer periods.