Effect of temperature and time on some properties during storage of 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 Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology 48 : 349-355
Abstract : Mango cv. Irwin fruits cultured in a plastic house were harvested on 18 August 1997 and were stored at 7-25°C. Hunter's L values of the fruit skin were almost constant with storage at any temperature. However, the Hunter's L value of flesh decreased with storage time. Hunter's a and b values of the skin and flesh increased with storage at 15°C for 18 days or 25°C for 4 days and then at 7°C for 1-3 weeks. Flesh firmness on the equatorial portion of the fruits decreased with increased storage, and the difference between seed and the skin sides disappeared. The respiratory rates in fruits during the early stage of storage were higher compared to fruits before storage. However, the rate declined as storage time progressed. The total soluble solid, malic acid content, as well as the fructose and sucrose content of fruits increased while the polysaccharide and citric acid content decreased with storage.