Tolerance and quality of mango fruit exposed to controlled atmospheres at high temperatures.
Ortega-Zaleta D., Yahia E. M.
Author Affiliation: DIPA, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro 76010, Mexico.
Postharvest Biology and Technology 20 : 195-201
Abstract : Manila mangos were exposed to controlled atmospheres (CA) (0 kPa O2 + 50 kPa CO2) at 40, 42, 43, 44, 45, 46, 47, 48 and 49°C for 160 min, cooled in water at ambient temperature, and then stored at 10°C and 80% RH for up to 20 days. Relative to non-treated controls, fruits heated at 40, 42 and 43°C did not show any external or internal injury, while those subjected to 44°C developed slight injury after 10 days and severe injury after 20 days. Fruits subjected to ?45°C had severe injury after storage for 10 days and the injury increased very significantly after storage for 20 days. Fruits exposed to 49°C and stored for 20 days had 100% injury. Weight loss was similar in control and in heat-treated fruits. Fruit firmness losses decreased as the temperature increased to 46°C and then increased. Chroma of exocarp and mesocarp decreased, while hue angle value of mesocarp increased as temperature increased. Based on the extent of fruit injury, CA is tolerated by Manila mangos at 44°C, but not at ?44°C.