Effect of temperature on quality of 'Pico de Loro' mango fruit during storage.
Russián Lúquez T., Manzano Méndez J.
Author Affiliation: Universidad Nacional Experimental Francisco de Miranda, Sector El Hatillo, Intercomunal Coro - La Vela, Estado Falcón, Venezuela.
Agronomía Tropical (Maracay) 53 : 59-72
Abstract : To study the effect of temperature and storage duration on postharvest physical and chemical changes in fruits of mango cv. Pico de Loro, physiologically mature fruits were harvested and stored at 28, 15 and 10±2°C for 5, 10 and 15 days. Skin and pulp colour, weight loss, consistency, total soluble solid (TSS) content, titratable acidity (TA), pH and TSS/TA ratio were measured. Skin and pulp colour was best conserved at 10°C. Weight loss was also lowest at 10°C, but superior consistency was obtained at 15°C. Storage temperature significantly affected the fruit chemical parameters. Lower temperatures delayed the increase in the level of TSS and reduction in titratable acidity; such delays were greater in fruits stored at 10±2°C. The optimum temperatures were 15°C for short storage and 10°C for long storage.