Packaging to reduce water loss can delay ripening of mango (Mangifera indica L. cv. 'Kensington Pride') fruit.
Macnish A. J., Joyce D. C., Hetherington S. E.
Author Affiliation: Department of Agriculture, University of Queensland, Qld 4072, Australia.
Australian Journal of Experimental Agriculture 37 : 463-467
Abstract : As a preliminary to investigating the use of moisture barrier liners for mango fruit trays, the relationships between in-package RH and weight loss and ripening of Kensington Pride fruits were studied in SE Queensland. Individual fruits were held at 20°C in sealed plastic containers (small 1.2-litre buckets). The lid of each container had a single circular hole. Holes were of various sizes, ranging from 5 to 135 mm diameter. Ripening mature green fruits held at the lowest RH of 57% (135-mm-diameter hole) lost weight at a significantly greater rate (10 mg g initial FW-1 day-1) than fruits at RH of 59 (open air), 60 (95-mm-diameter hole), 61 (55-mm-diameter hole), 71 (35-mm-diameter hole), 74 (25-mm-diameter hole) and 83% (25-mm-diameter hole plus free water). These fruits at higher RHs lost weight at rates ranging between 9 and 4 mg/g initial FW-1 day-1. Fruit softening and skin colouring rates were similar across all RHs. In a second experiment, mango fruits were allowed to ripen in containers with smaller holes, ranging from 5 to 95 mm diameter, in their lids. Fruits at the lowest RH (60%, 95-mm-diameter hole) lost weight at a significantly greater rate (9 mg/g initial FW-1 day-1) than fruits from other treatments. Furthermore, these fruits ripened about 2 days sooner than fruit at higher RHs: 85 (25-mm-diameter hole), 88 (15-mm-diameter hole), 91 (10-mm-diameter hole) and 93% (5-mm-diameter hole). Fruits at the higher RHs lost weight at rates between 6 and 2 mg/g initial FW-1 day-1, and ripened in 6-12 days. Thus, hole size can be varied in order to control in-package RH and regulate mango fruit weight loss and ripening.