References on Mango

Gutiérrez B., Cruz J. de la, Parkin K. L., Garcia H. S.

Author Affiliation: Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz Apartado Postal 1420, Veracruz, Ver. 91860, Mexico.
  : 679-686

Abstract : Fruits of mango cultivar Manila were subjected to the USDA-approved hydrothermal disinfection treatment (immersion in water at 46°C for 75 minutes, followed by holding at 25° for 6 h), and were subsequently stored at 6 or 12°, 75-80% RH for up to 24 days. Quality parameters were monitored during refrigerated storage and subsequent ripening at 25°. Treated and untreated mangoes showed similar patterns of ripening in terms of changes in firmness, titratable acidity, reducing sugars, soluble solids and respiration rates, as well as sensory parameters. The first symptoms of chilling injury were detected in mangoes stored at 6° for 16 days and then allowed to ripen at 25° for 7 days. Mangoes stored at 12° displayed the first symptoms after 20 days (and after 5 days of ripening). The appearance of chilling injury correlated with elevated respiration rates at 25° after prior refrigeration treatments. The disorder was characterized by brown discoloration areas within the pericarp, and uneven ripening and colour changes in the mesocarp close to the seed. These symptoms appeared after the chilling stress, and during ripening at 25°. Fruits exposed to 6° also developed pulp browning which increased as the period of chilling stress was extended, and became pronounced in fruits held at 6° for 24 days. There were no differences in sensory evaluations of the external portion of the mesocarp of visibly sound fruits stored at both chilling temperatures. It is concluded that hydrothermal treatment did not alter the ripening patterns and susceptibility to chilling injury of mangoes. Increases in respiratory activity appeared to be a potential index for monitoring the progress of chilling injury in mangoes subject to the treatments described.