Effect of chilling temperature on ripening behaviour of mango.
Narayana C. K., Singh B. P.
Author Affiliation: Central Institute for Subtropical Horticulture, Raebareli Road, P. O. Dilkusha, Lucknow - 226 002, India.
Haryana Journal of Horticultural Sciences 29 : 168-170
Abstract : The fruits of mango cv. Langra were harvested, washed, air dried and stored at three levels of temperature, i.e. 8, 10 and 12°C, with around 85% RH, to study the physicochemical changes associated with ripening and development of chilling injury symptoms. The symptoms of chilling injury appeared at 8°C or 10°C after one week and at 12°C after two weeks, characterized by black circular microlesions on fruit surface. Quality attributes like total soluble solids, sucrose and pH exhibited a rising trend during storage. Among sugar fractions, sucrose was the major sugar, followed by glucose and fructose. During storage, as the glucose content declined, the symptoms of chilling injury aggravated. Thus, a storage temperature of more than 12°C is suggested for prolonged cold storage of mango cv. Langra.