Influence of temperature and storage time on quality of mango fruit (Mangífera índica L.) variety Van Dyke.
Galvis J. A., Arjona H., Fischer G., Landwehr T., Martinez R.
Author Affiliation: ICTA de la Universidad Nacional, sede Bogotá, Colombia.
Agronomía Colombiana 19 : 23-35
Abstract : Mango cv. Vandyke fruits were harvested at Tolima, Colombia (average temperature 29°C and relative humidity (RH) of 70%) at physiological maturity and stored at low temperatures (12, 10 and 7°C) and 85% RH for 10, 20 and 30 days. Control fruits were stored at 18°C for 15 days. During storage, the physical characteristics were evaluated: percentage of weight, firmness, and fruit and pulp loss. The biochemical changes were observed: °Brix, pH, percentage acidity, sucrose, glucose and fructose contents and acids (citric, malic, succinic and ascorbic acids). Changes in fruit colour were also observed. Fruit stored at 12°C ripened in 30 days. At 12°C, storage life doubled compared to fruits stored at 18°C. Fruits were sensitive to temperatures of 10 and 7°C, resulting in the interruption of maturation particularly at 7°C. At 10°C, the evolution of characteristic maturation changes developed until 20 days of storage. However, between 20 and 30 days, changes were interrupted, indicating that chilling injury became irreversible starting from the 20th day.