Maturation in mangoes before low temperature storage.
Laborem E. G., Reyes F. J., Rangel L.
Author Affiliation: FONAIAP, Centro Nacional de Investigaciones Agropecuarias, Maracay 2101, Venezuela.
Fruits (Paris) 47 : 419-423
Abstract : Fruits of 6 mango cultivars were harvested at physiological maturity and stored at ambient temperature (24°C) or stored at 5° for 10 days before being allowed to ripen at ambient temperature. Measures of soluble solids showed that the low temperature storage did not fully inhibit the development of the climacteric, and fruit ripened more rapidly than control fruits when they were returned to ambient temperature. Cold storage led to less well developed colour but did not affect firmness. In cv. Edward there as a tendency for ascorbic acid content to be higher after cold storage.