Subatmospheric pressure storage of mango fruits.
Apelbaum A., Zauberman G., Fuchs Y.
Author Affiliation: Agricultural Research Organization, Volcani Center, POB 6, Bet Dagan 50200, Israel.
Scientia Horticulturae 7 : 153-160
Abstract : Ripening of mango fruit was markedly delayed when the pressure in the storage chamber was reduced below 100 mm Hg, and fruit storage life was thus prolonged. The prolongation of storage life was inversely related to the pressure; control fruit stored at 760 mm Hg (atmospheric pressure) started to ripen after 16 days in storage at 13 deg C, while fruit stored at 100 and 75 mm Hg ripened after 25 and 35 days, respectively. Fruit stored at 50 mm Hg remained unripe for 35 days. No effect on ripening was recorded at pressures above 250 mm Hg, while below 50 mm Hg the fruit was desiccated. All fruits stored at subatmospheric pressure ripened 3-4 days after transfer to shelf life at 25 deg . However, green fruits of the coloured cvs Haden and Maya, stored at subatmospheric pressure for a prolonged period, did not develop their red or orange colour during shelf-life, but turned pale yellow instead. Treatment with ethylene upon removal from storage slightly improved colour development in these fruits.