The effect of cold-storage at 4 or 8°C on the rate of quality deterioration of ripe Sensation mango fruit.
Straten B. van, Oosthuyse S. A.
Author Affiliation: Merensky Tegnologiese Dienste, Posbus 14, Duivelskloof 0835, South Africa.
Yearbook - South African Mango Growers' Association 14 : 34-36
Abstract : Just-ripe Sensation mango fruits were stored at 4 or 8°C for 28 days and subsequently at 20° for 3 days and the effect of storage on the rate of quality deterioration was assessed. A deterioration in appearance did not occur during cold storage. The percentage of good-tasting fruits was always greater at 4° than at 8°. During cold storage at 4°, the percentage of good-tasting fruits fell from 100 to 90% during the last week. A dramatic reduction to 45% occurred during the subsequent period of storage at 20°. During cold storage at 8°, the percentage of good-tasting fruits fell from 100 to 80% during the first 8 days, remained constant until the 21st day, and fell from 80 to 60% during the remaining 7 days. Only 25% of fruits stored at 8° were tasted good on storage termination. The deterioration in taste correlated to an extent with reductions in TSS and increases in pH. The percentage of fruits showing signs of disease during cold storage did not appear to differ in relation to the cold-storage temperature, and on average, 15% of fruits showed signs of disease during the cold-storage period. After cold storage, disease incidence rose to 59%. Pulp browning occurred during storage (cold and warm), attaining levels of 12 and 18% in fruits stored at 4 and 8°, respectively. The results indicate that newly ripened Sensation mangoes can be stored at 4° for 3 weeks without a deterioration in quality. It would appear, however, that a dramatic deterioration in quality can be expected on exposure of ripe mangoes to room temperature after their storage at low temperatures.