Elevated levels of CO2 in controlled atmosphere storage affects shelf life, fruit quality and aroma volatiles of mango.
Lalel H. J. D., Singh Z., Tan S. C.
Author Affiliation: Horticulture/Viticulture, Muresk Institute of Agriculture, Division of Resources and Environment, Curtin University of Technology, GPO Box U1987, Perth, Western Austalia 6845, Australia.
: 407-413
Abstract : Controlled atmosphere (CA) storage of mango (Mangifera indica 'Kensington Pride') fruits was studied using three combinations of CO2 (3, 6 or 9%) and one level of O2 (2%), as well as normal atmosphere (control) at 13°C. Fruits were removed 21 and 35 days after storage and allowed to ripen for seven days at 21±1°C. All the CA treatments significantly reduced the physiological weight loss (PWL) and fruit firmness after 21 and 35 days of storage, compared with normal atmosphere storage. The acid content of the fruits was increased with all the CA treatments during storage period up to 35 days, compared with normal atmosphere storage. Reducing, non-reducing, and total sugar content of the fruits improved significantly with CA treatment after 35 days of storage, compared with normal atmosphere storage. The ?-carotene content was significantly higher in the CA-stored fruits, compared with normal stored fruits and it was more pronounced after 35 days of storage. The ?-carotene content tended to increase with increasing CO2 concentration in CA storage after 35 days of storage. Elevated levels of CO2 reduced total aroma volatile, monoterpene, sesquiterpene and aromatic compounds of the ripe fruits, which was more pronounced after 35 days of storage whilst esters and norisoprenoid increased as the levels of CO2 increased. Fruits stored in CA comprising 2% O2 and 3% CO2 resulted in significantly higher total aroma volatiles, monoterpenes and sesquiterpenes, compared with normal storage irrespective of storage period. CA storage did not significantly affect production of aldehydes whilst ketone was significantly higher in the fruits stored under normal atmosphere for 35 days, compared with CA storage. All major aroma volatile compounds in the ripe fruits decreased as the level of CO2 was increased during 21 days of CA storage. CA storage (2% O2 and 6% CO2) at 13°C seemed to be promising for extending the shelf life and maintaining the fruit quality of mango, while CA comprising 2% O2 and 2% CO2 seemed to be better for maintaining the aroma compounds of the ripe fruits.