Controlled atmosphere storage of mango fruit, Mangifera indica L. cv. Rad.
Noomhorm A., Tiasuwan N.
Author Affiliation: School of Environment, Resources and Development, Asian Institute of Technology, Bangkok 10501, Thailand.
Journal of Food Processing and Preservation 19 : 271-281
Abstract : Controlled atmosphere (CA) storage of mango fruits (cv. Rad) was studied using 4 or 6% CO2 and 4, 6 or 8% O2. The fruits were evaluated at 5-day intervals for various quality attributes, incidence of pathogenic decay and sensory quality. All CA treatments slowed the yellowing of both peel and flesh. After CA storage, fruits were held at 13, 20 or 30°C for a ripening period of 7, 3 and 2 days, respectively. The best conditions for CA storage were 4% CO2/6% O2 followed by ripening at 13°.