Ripening behaviour and quality on ripening of Sensation mango in relation to cold-storage temperature and tree fertilization.
Oosthuyse S. A.
Author Affiliation: Merensky Technological Services, PO Box 14, Duivelskloof 0835, South Africa.
Yearbook - South African Mango Growers' Association 13 : 67-75
Abstract : Freshly harvested Sensation mangoes of similar maturity were obtained from 5 growers (with different tree fertilizer schedules, i.e. low, moderate or high N fertilizer application) in the north eastern Transvaal and immediately placed in cold storage for 3 weeks at either 11, 13 or 15°C. Skin and pulp coloration and softening were strongly suppressed at 11 or 13° in the fruits from high- and moderate-N regimes, but less so in those from low-N regimes. The extent of these changes was positively related to storage temperature and was marked in all fruits stored at 15°. Soluble solids contents increased in all fruits during cold storage and varied only slightly with fruit source and storage temperature. After 7 days' ripening at 20° after cold storage, skin degreening was complete or almost complete in fruits from the low-N regimes, but incomplete in those from the moderate- and high-N regimes. Degreening was also positively related to storage temperature. The incidence of internal breakdown was least in fruits from the low-N regime.