Sensory and physico-chemical quality of 'Kensington' mangoes after storage at low temperature.
Chaplin G. R., McBride R. L., Aminah Abdullah, Nuevo P. A.
Author Affiliation: Vecon Pty Ltd., PO Box 417, Devonport, Tasmania 7310, Australia.
ASEAN Food Journal 6 : 109-113
Abstract : Kensington mangoes were stored for up to 4 weeks at 20, 15, 10, 5 or 1°C and then ripened at 20°. A sensory panel found that external appearance, flesh colour, aroma, sweetness and general acceptability all declined to unacceptable levels when fruits were stored for longer than 2 or 3 weeks at 5° and for as little as one week at 1°. Storage at low temperatures caused an increase in the acid content of fruits which explains a corresponding decrease in the perception of sweetness. Storage temperatures of 10° or higher for 4 weeks maintained fruit quality above the minimum acceptability rating value, but shortened the shelf-life. The results indicate that the extent to which refrigeration can be used as a storage procedure for exported mangoes will depend upon striking a balance between the retardation of ripening and the market tolerance of reductions in fruit quality.