Heat treatment inhibits mango chilling injury.
McCollum T. G., D'Aquino S., McDonald R. E.
Author Affiliation: USDA-ARS, US Horticultural Research Laboratory, Orlando, FL 32803, USA.
HortScience 28 : 197-198
Abstract : Fruits of mango cv. Keitt were kept at 38°C for 0, 24 or 48 h before storage at 5° for 11 days. Non-heated fruits had developed severe rind pitting and discoloration after 11 days of storage; these chilling injury symptoms decreased with increasing duration at 38°. Respiratory rates were slightly higher in non-heated than in heated fruits after storage. Non-heated fruits produced a transient burst of ethylene evolution following transfer to 21° after storage; heated fruits did not produce a similar burst. Firmness was similar in non-heated and heated fruits at the time of transfer to 21° for ripening, but was slightly higher in non-heated fruits after 3 and 6 days of ripening. Soluble solids concentration was higher in heated than in non-heated fruits at the time of transfer to 21°, but was similar after 9 days at 21°. Commission Internationale de l'Éclairage a* and b* flesh values were higher in heated than in non-heated fruits. The results indicate that mango tolerance to chilling temperatures may increase after prestorage heat treatment.