Chilling injury and electrolyte leakage in cold stored mango and avocado fruits.
Fuchs Y., Zauberman G., Rot I., Weksler A.
Author Affiliation: Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Bet Dagan 50250, Israel.
Acta Horticulturae : 303-308
Abstract : Mature green mango fruits were stored for 0, 7 or 20 d at 2°or 5°C and then transferred to 20° for ripening. Electrolyte leakage, total soluble solids, titratable acidity and chilling injury symptoms were recorded during storage and ripening. Avocado fruits were stored for 0, 12, 23 or 33 d at 0 or 5°C and then transferred to 20° for ripening. Electrolyte leakage, fruit firmness, and chilling injury symptoms were recorded during storage and ripening. The results indicate that in both mango and avocado fruits, electrolyte leakage cannot serve as an indication of the development or presence of chilling injury symptoms in the fruits. However, increased leakage of solutes is related to ripening in these fruits.