Response of two cultivars of mango fruits immersed in a calcium solution to cold storage at different times and temperatures.
Corrales García J., Lakshminarayana S.
Author Affiliation: Universidad Autónoma, Chapingo, Mexico.
Technical innovations in freezing and refrigeration of fruits and vegetables. : 73-77
Abstract : Mango fruits (cultivars Manila and Tommy Atkins) were stored at 4 or 8°C, 85% RH for 7 or 25 days. Half of the fruits were dipped in 5% CaCl2 for 10 min prior to storage. The fruits were ripened at ambient temperature (20°) after storage. Calcium treatment reduced chilling injury in Tommy Atkins fruits stored at 8° for 7 days (from 46.6% to 31.0%) but had little or no effect on chilling injury in other treatments. Calcium treatment delayed softening in Tommy Atkins fruits but not in Manila fruits. In both cultivars, flesh reflectance (colour) was greater after storage at 4° than at 8°. Weight loss was lower and soluble solids content was higher after storage at 4° than at 8° in both cultivars. Calcium treatment increased soluble solids content of Manila fruits but had no effect on the soluble solids content of Tommy Atkins fruits. Titratable acidity was higher after storage at 4° than at 8°, except in Tommy Atkins fruits without calcium treatment.