A study of physiological and biochemical changes of mangoes during cold storage.
Li AnNi, Deng YiCai, Zhu HuiYing, Xu MiaoYan, Li MingQi
Author Affiliation: Commercial Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong, China.
Guangdong Agricultural Sciences : 16-17
Abstract : At low temperature (10°C), the respiration of mango fruits was markedly inhibited and the change in skin colour from green to yellow was delayed. The transformation of carbohydrate in fruits was not inhibited. Fruits ripened slowly during storage. Those picked at the hard-green stage reached physiological maturity after about 40 days' storage. At this stage, the soluble sugar content of fruits stored at low temperature was similar to that of those at ambient temperature, but sarcocarps began bletting, the skin was still green and acidity was higher. Because of the poor skin colour and edible quality, mangoes stored at low temperature must be artificially ripened after removal from the storehouse, so as to attain commercial fruits with good colour, aroma and taste.