Refrigerated storage and chilling injury development of Manila mangoes (Mangifera indica L.).
Hidalgo M., Cruz J. de la, Parkin K. L., Garcia H. S.
Author Affiliation: Depto. de Ing. Química y Bioquímica, Instituto Tecnológico de Veracruz, Apdo. Postal 1420, Veracruz, Mexico.
: 718-725
Abstract : Unripe Manila mangoes were stored at 6, 12, 16 or 25°C at 85-90% RH for up to 15 days. Storage at 25° was used as a control. Fruits were removed every third day for ripening at 25°. The reduction in titratable acidity and pH increase was slower in fruits stored at 6 or 12° compared with those stored at 16 or 25°. Soluble solids increased more slowly in fruits stored at 6 or 12°. The hue angle decreased (indicating colour changes from green to yellow) in all fruits during ripening at 25°, but did not change during storage at 6 or 12°. The glycolipid fraction of tissue lipids showed a slight increase in fatty acid unsaturation during refrigerated storage, but mangoes stored at 6° for 15 days showed a significant decrease in these fatty acids by the 6th day of subsequent ripening at 25°. The phospholipid fraction did not show any significant changes under the study conditions. Visual symptoms of chilling injury were not evident during refrigerated storage but appeared during ripening. Fruits maintained at 6 or 12° for 12 days showed symptoms by the 4th day of ripening, and these symptoms were more pronounced in fruits stored at 6°. In general, mango pericarp showed symptoms before the mesocarp. It is concluded that Manila mangoes can be stored at 6 or 12° for 9 days, or at 16° for 15 days, without visual symptoms of chilling injury.