Elevated levels of CO2 in controlled atmosphere storage affects shelf life, carotenoid and fruit quality of mango.
Lalel H. J. D., Zora Singh, Tan S. C.
Author Affiliation: Department of Horticulture, Curtin University of Technology, GPO Box U1987, Perth, Western Australia 6845, Australia.
: 605-606
Abstract : Green mature mango cv. Kensington Pride fruits were stored under normal and controlled atmosphere (CA) conditions at 13°C for 21 and 35 days and ripened at 21±1°C for 7 days. CA comprised of combinations of 2% oxygen with 3, 6 or 9% carbon dioxide. All CA treatments showed significant reduction in respiration rate of the fruits during ripening CA storage improved the maintenance of smell, taste and marketability of the fruits, and reduced fruit rots. CA also improved total soluble solids, reducing and nonreducing sugars, and total sugars after 21 days of storage, and the increase in these parameters was more evident at 35 days of storage. CA at 6% carbon dioxide + 2% oxygen was promising for extending the shelf life of mangoes.