Effect of slicing on the rate of respiration, ethylene production and ripening of mango fruit.
Allong R., Wickham L. D., Majeed Mohammed
Author Affiliation: Department of Food Production, Faculty of Agriculture and Natural Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago.
Journal of Food Quality 24 : 405-419
Abstract : The effects of slicing on respiration rate, ethylene production, total soluble solids (TSS) content, texture and microbiological contamination in mangoes (cultivars Julie and Graham) were examined. The effects varied with cultivar, stage of ripeness and storage temperature. For mature-green fruit of both cultivars, the respiration rates were highest in cut fruit immediately after slicing, decreasing significantly within the first 12 h of storage at both 5 and 10°C and remaining sustained at levels above that of intact fruit throughout the storage period. The effect of slicing on half-ripe and firm-ripe fruit was an initial increase in respiration rate followed by a decline to levels equal to that of intact fruit. Slicing had no measurable effect on ethylene production. TSS content was greatest in sliced tissue at the higher temperatures while there was no effect of slicing on tissue firmness. Generally, storage at lower temperatures reduced the negative effects of wounding, including the level of microbial contamination.