Effect of chilling and non-chilling temperatures on some chemical compounds of mango fruits.
Aziz A. B. A., El-Nabawy S. M., Abdel-Kader A. S., Abdel-Wahab F. K.
Author Affiliation: National Research Centre, Dokki, Cairo, Egypt.
Egyptian Journal of Horticulture 2 : 173-185
Abstract : A positive correlation between rising storage temperature (between 0 deg and 15 deg C) and loss of acidity was found in fruit of the mango cv. Pairi. The higher the temperature the more rapid was the fall in the content of alcohol-insoluble solids; the fall was minimum in fruit held at 0 deg . Sucrose, fructose and glucose (in diminishing order) were the principal sugars; the total sugars content increased with duration of storage, particularly at the higher temperatures. The changes in the sugars content of fruit held at 0 deg for various periods were similar in pattern but less marked than at higher temperatures.