Experiments on extended controlled atmosphere storage of Heidi mango: 1998.
Oosthuyse S. A., Dodd M. C.
Author Affiliation: HortResearch SA, P.O. Box 3849, Tzaneen 0850, South Africa.
Yearbook - South African Mango Growers' Association 18 : 26-29
Abstract : Heidi mangoes were harvested at the recommended stage of maturation. Following the commercial packline treatment, the fruits were placed in cool-storage at 9.5°C, a temperature which usually causes chilling injury. After 3 days, some of the fruits were placed under controlled atmosphere storage. Two differing atmospheres were evaluated (Atmosphere A - similar CO2 and O2 concentrations; Atmosphere B - high CO2 and low O2 concentration). Conventional storage and controlled atmosphere storage occurred in the same cool-storage room. After a further 18 days, all of the fruits were removed from their storage environments and were placed in a well ventilated laboratory at 20°C to ripen fully. Quality evaluation was performed on a fruit when it attained the firm-ripe stage. Both atmospheres reduced the manifestation of disease. Atmosphere B reduced the incidence of surface scald (low temperature damage to the skin). Ground skin coloration and taste were slightly intensified by controlled atmosphere storage. Total soluble solids content was greater following storage in Atmosphere A. Treatments had no effect on skin corking (russeting), lenticel damage incidence, internal disorder incidence or pH. The results confirm that controlled atmosphere storage is beneficial for Heidi mangoes.