Ripening quality of Julie mangoes stored at low temperatures.
Sankat C. K., Bissoon K., Maharaj R., Lauckner B.
Author Affiliation: Agricultural Engineering Programme, Faculty of Engineering, University of the West Indies, Saint Augustine, Trinidad and Tobago.
: 712-722
Abstract : Mature green fruits were stored at 6, 10, 14 and 28°C (ambient) for up to 42 days. The fruits were allowed to ripen after removal from storage before quality parameters were assessed. Firmness, weight loss and fruit volume decreased with increasing storage temperature. TSS was not affected by temperature and averaged 22.5° Brix. Starch (2.5%) and titratable acidity (1.27%) were highest in fruits stored at 6° while pH (4.29) and the sugar:acid ratio (22.3%) were lowest at this temperature. Both skin and flesh colour of ripened fruits were negatively affected at 6° as was aroma. Storage for 21 days at 10° is recommended.