Low pressure (hypobaric) storage of mangos.
Spalding D. H., Reeder W. F.
Author Affiliation: Agric. Res. Serv., USDA, Miami, Fla., USA.
Journal of the American Society for Horticultural Science 102 : 367-369
Abstract : When the quality of four varieties was determined after storage for three weeks, fruit of Tommy Atkins, Kent and Keitt remained hard during storage at low pressure, while fruit of Irwin was firm. When removed from normal-pressure storage (760 mmHg), Irwin was firm ripe and would have to have been marketed immediately; Tommy Atkins and Kent were firm and firm ripe, respectively, and had a shelf life of 2 days at 21 deg C, and Keitt had a shelf life of 4 days. All mangos stored at 228 mmHg had a shelf life of 4-5 days. Keitt fruits softened whether stored at low or normal pressure. The lowest percentage of decay during storage was at 76 or 152 mmHg, except for Keitt. Kent was the most susceptible to Glomerella cingulata.