Preservation of mango Azucar variety (Mangifera indica L.) at different storage stages.
Martínez Bustamante E., Guevara Gómez C., Contreras Martínez J., Rodríguez R. J. M.
Author Affiliation: Corporación Colombiana de Investigación Agropecuaria (CORPOICA), Apartado Aéreo 654, Santa Marta, Colombia.
: 747-754
Abstract : The optimization of storage procedures of mango cv. Azucar was investigated. Temperature effects (storage at 9, 18 or 29°C), thiabendazole treatments, wax coatings, heat treatment with 55° water, and vacuum packaging in polyethylene bags were investigated. The effect of precooling after harvesting was considered. As storage temperature increased, weight loss of fruits increased. After 7 days at 29°, fruits had lost 20-30% of their weight. At 18°, the same weight loss occurred after 17-22 days. After 37 days at 9°, weight loss of fruits was 10-15%. Storage in polyethylene bags increased respiration and fruits rotted earlier. The application of a wax coating significantly reduced weight loss due to the inhibition of transpiration. The maximum number of days that fruits could be stored at 29, 18 and 9° were 3-8, 10-27 and 15-40, respectively. Precooling did not affect the storage duration. Treatment with thiabendazole (0.5% solution) had no effect under the conditions investigated. Precooling produced fruits that were less dehydrated, looked better and were slower ripening. Of the conditions tested, storage at 9° was the best treatment, although cold tolerance would need to be studied.