Storage and ripening temperatures for Kensington mangoes.
McLauchlan R. L., Wells I. A.
Author Affiliation: Horticulture Postharvest Group, Queensland Department of Primary Industries, 19 Hercules St, Hamilton, Queensland 4007, Australia.
: 25-29
Abstract : Kensington mangoes were stored at 3, 7, 10 or 13°C for 0, 1, 2 or 3 weeks and ripened at 18, 22, 26 or 30°. Fruits stored at 13° coloured significantly during the first week of storage; fruits at 10° coloured slowly in store; the colour of fruits at 7° remained static; and that of fruits at 3° was the poorest. External chilling injuries (CI) were not significant in fruits stored at 7-13°, but after 2 weeks at 3°, fruits showed minor CI which increased in severity on ripening. After 3 weeks at 3°, fruits were severely injured before and after ripening. Acidity levels in ripe fruits were increased by decreasing both storage and ripening temperatures. Eating quality of 13°-stored fruits was unacceptable after 1 week of storage. The 30° ripening temperature was unsuitable for fruits stored for 1 week (resulting in off-flavours), while 26° was also unsuitable after 3 weeks storage. The best ripening temperature (based on eating quality) was 22°.