Low-pressure atmosphere storage of Thai mango.
Ilangantileke S., Salokhe V.
Author Affiliation: Agricultural and Food Engineering Division, Asian Institute of Technology, Bangkok 10501, Thailand.
Proceedings of the fifth international controlled atmosphere research conference, Wenatchee, Washington, USA, 14-16 June, 1989. Vol. 2. : 103-117
Abstract : Mature green mango fruits (cv. O Krong) were hydrocooled from 32.2°C to 30, 20 or 15°, and dipped in 0.7, 0.85 or 1.0% concentrations of a commercial wax formulation. The fruits were then stored at 20°C for 2-5 weeks or at 13° for 4 weeks at atmospheric pressure (760 mm Hg) or at hypobaric pressures (60, 100 or 150 mm Hg). Weight loss, pulp firmness, sugar content, % decay and the degree of skin colour change were measured at the end of the storage period. Quality after storage was best in fruits hydrocooled to 15°, dipped in wax (any of the concentrations tested) and stored at 13° at 60 or 100 mm Hg.