The effect of sealing mature-green Sensation mangoes in semi-permeable polyethylene bags on fruit quality after ripening.
Straten B. van, Oosthuyse S. A.
Author Affiliation: Merensky Tegnologiese Dienste, Posbus 14, Duivelskloof 0835, South Africa.
Yearbook - South African Mango Growers' Association 14 : 29-33
Abstract : The effect of sealing mature-green Sensation mangoes in semi-permeable polyethylene bags on ripening was assessed. Attention was specifically paid to appearance, taste and weight loss following bag removal once the fruit had softened. At picking, 80% of the fruits showed signs of pulp coloration. Twelve hours from picking, after storage of the fruit at 20°C, the fruits were treated and packed according to commercial recommendations. The fruits in each of 10 cartons were then sealed in a P-Plus bag (42 LA 210-Sidlow Packaging, Bristol, UK), and thereafter were allowed to ripen at 20° in a well ventilated laboratory. Ten unsealed cartons of fruits served as controls. After 2 weeks, once the fruits had generally softened to the point of yielding to thumb pressure, the bags were removed. One fruit per carton was evaluated on the day of bag removal, and a further 2 fruits per carton were evaluated 4 days later. The development of pulp and ground skin colour was strongly depressed by bagging, a clear reduction in pulp and skin colouration being evident immediately and 4 days after bag removal. The bagged fruits had poor taste on both evaluation dates and showed a greater incidence of internal breakdown. Weight loss, disease incidence and lenticel damage were reduced by bagging. The effect on lenticel damage and disease was less obvious 4 days after bag removal than at bag removal. In view of the negative effects of bagging outweighing the positive effects, the sealing of mature-green mangoes in this type of bags is not recommended.