The effect of temperature and carbon dioxide on chilling symptoms in mango.
O'Hare T. J., Prasad A.
Author Affiliation: Queensland Department of Primary Industries, Horticulture Postharvest Group, Hamilton, Queensland, Australia.
: 244-250
Abstract : Mango fruits (cv. Kensington) were tested over 2 seasons for their response to low temperature (5, 7, 10 or 13°C) controlled atmosphere (0, 5 or 10% CO2 and 5 or 21% O2) storage. Fruits were removed from treatment after 0, 1, 3 and 5 weeks and ripened at 22° for 7 days. After ripening, fruits were assessed for skin browning, pulp colour, titratable acidity, chlorophyll and ethanol concentration in pulp. Skin browning was observed only at 5°, increasing in severity with storage time (from one week onwards). No skin browning was evident at higher temperatures. At 7°, pulp colour was significantly depressed and titratable acidity increased after 3 weeks' storage. Over-ripeness was more common in fruits after 5 weeks at 13° (and 10° in the first season) and was associated with a decline in titratable acidity. Enhanced CO2 atmospheres (5 and 10%) alleviated chilling symptoms. Increased pulp ethanol concentration was associated with CO2 injury and over-ripening but not with chilling injury. Reduced O2 concentration (5%) had no significant effect on chilling injury. The results indicate that Kensington fruits can be stored at 10° without danger of serious chilling injury.