Effect of modified atmospheres on quality and chilling injury of 'Nam Dok Mai' mango fruits.
Koolpluksee M., Ketsa S., Subhadrabandhu S.
Author Affiliation: Rajamangkla Institute of Technology, Chantaburi Campus, Amphur Muang, Chantaburi 22000, Thailand.
Kasetsart Journal, Natural Sciences 27 : 115-124
Abstract : Mango cv. Nam Dok Mai fruits harvested 95-100 days after full bloom were placed in polyethylene (PE) or polypropylene (PP) bags, perforated (8 pinholes/bag) or not perforated, and with or without ethylene absorbent (EA). Fruits were stored at 10\°C and 90-93% RH. Storage treatments reduced off-odours, off-flavours and chilling injury (CI) and delayed ripening compared with control fruits (stored in plastic buckets). The longest storage life occurred in fruits kept in perforated PP bags with and without EA (21 and 23 days, respectively), while control fruits had a storage life of 5 days. Perforated PP bags contained 12.38-14.94% CO2 and 8.91-10.72% O2 during the storage period. EA inside the PP bags did not appear to influence CI or storage life. Fruits with CI had grey-brown skins, brown pulp, dark brown endocarps and dark seed coats and cotyledons. CO2 injury occurred only in unperforated PP bags, whereas slight CI also occurred in perforated PE and PP bags, with or without EA.