Intermittent warming and cooling cycles in alleviating chilling injury of the Julie mango (Mangifera indica).
Mohammed A., Sankat C. K.
Author Affiliation: Faculty of Engineering, University of the West Indies, Trinidad and Tobago.
: 575-581
Abstract : Mature, green mango cv. Julie fruits were subjected to one of 2 cyclical cooling and warming regimes for up to 35 days, then placed at 28°C (ambient temperature) to ripen. Fruit quality during storage and on ripening was assessed in terms of various parameters including pH, titratable acidity, TSS, sugar:acid ratio, chilling injury and colour. In both treatments fruit skin colour remained green during storage, although pulp colour increased in intensity with increasing storage time. Fruits subjected to a cycle of 12 h at 5° followed by 12 h at 16° showed good ripening characteristics when stored for up to 28 days. Fruits subjected to a cycle of 18 h at 5° followed by 6 h at 16° showed good storage quality and subsequent ripening when stored for up to 14 days, but with longer storage periods, chilling injury severely reduced shelf life.