Effects of storage on fruit color, flesh firmness, respiratory rate and several principal compounds in fully matured mango fruit (Mangifera indica L. 'Irwin') cultured in plastic house.
Ueda M., Sasaki K., Utsunomiya N., Inaba K., Shimabayashi Y.
Author Affiliation: Faculty of Agriculture, Kinki University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan.
Nippon Shokuhin Kogyo Gakkaishi = Journal of the Japanese Society for Food Science and Technology 46 : 16-23
Abstract : Fully mature mango (cv. Irwin) fruits (mature red stage), harvested on 12 September, 1995, from trees grown in a plastic house in Japan, were stored at: 25°C for 3 days (1-a); 25°C for 3 days + 4°C for 3 weeks (1-b); 25°C for 3 days + 4°C for 6 weeks (1-c); 4°C for 3 weeks (\2-a); 4°C for 3 weeks + 25°C for 3 days (2-b); 4°C for 6 weeks (2-c); or 4°C for 6 weeks + 25°C for 3 days (2-d). Each sample was analysed for Hunter's colour, flesh firmness, respiratory rate, contents of polysaccharides, free sugars and organic acids, and organoleptic traits. In general, L and b values of the peel decreased slightly in general, but the a value increased. The a value of flesh from 1-c fruits only increased slightly, but a values in the other samples did not increase. In all samples, flesh firmness decreased. A decline in respiratory rate was observed for 1-b, 1-c, 2-a and 2-c fruits. In all samples during storage, the concentration of AIS [alcohol-insoluble solids] and starch decreased about by half, while the concentration of pectin decreased gradually. The concentration of sucrose (dominant sugar) decreased gradually. Glucose concentration in 1-a, 1-b and 1-c samples decreased, but increased slightly in 2-a, 2-b, 2-c and 2-d fruits. In all samples, the concentration of citric acid tended to decrease while that of malic acid increased. Fruit weight loss increased with longer storage periods. The organoleptic ratings in descending order were 1-a > 1-b > unstored fruits > 2-a ? 2-b > 2-d\more than\2-c ? 1-c. Mango fruits could be stored for ~3 weeks at 4°C.