Preliminary investigation of grading, storage and ripening of Alphonso mangoes.
Musa S. K., Mirghani M. A.
Sudan Journal of Food Science and Technology 6 : 18-23
Abstract : Small-, medium-, and large-sized mature mango fruits were stored at ambient temperature (32-33.9 deg C and 3.1-38% RH), or at 13, 10 or 7 deg C. Some fruits were waxed with paraffin wax or FMC Stafresh wax. Fruits at different maturity stages, wrapped in paper or wood wool and unwrapped, were ripened at ambient temperature. Fruits stored at 7, 10 and 13 deg C showed chilling injury. Size of fruit influenced chilling injury while stage of maturity had no significant effect. Liquid paraffin wax increased chilling injury and resulted in spotting of the fruits but such effects were absent from fruits treated with Stafresh wax. Both waxes left a waxy after-taste. Ripening of fruits was not affected by wrapping. Effects of the treatments on loss in weight and spoilage rate, and size-grading of the fruits for the local market are discussed.