Ripening of mangoes following low-temperature storage.
Medlicott A. P., Sigrist J. M. M., Sy O.
Author Affiliation: Overseas Development & Natural Resources Institute, London WC1X 8LU, UK.
Journal of the American Society for Horticultural Science 115 : 430-434
Abstract : The effects of harvest maturity on storage under various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated over 2 successive seasons in Brazil. The capacity for storage of fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp colour, soluble solids concentration, pH and softening in Amelie, Tommy Atkins and Keitt mangoes occurred progressively during storage for up to 21 days at 12°C. Based on the level of ripening change that occurred during 12° storage, immature fruits showed superior storage capacity to fruits harvested at more advanced stages of physiological maturity. On transfer to ripening temperatures (25°), however, immature fruits failed to develop full ripeness characteristics. Mature and half-mature fruits underwent limited ripening during storage at 12°, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10° than at 12°. Chilling injury, as indicated by inhibition of ripening, was found with all harvests stored at 8°, and in early season harvests stored at 10°. Fruit from mid- and late-season harvests stored better at 10 than at 12°, with no apparent signs of chilling injury. Flavour of mangoes 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.