Maturation and damage by chilling of 'Bocado' mango fruits produced in Venezuela.
Jesús A., Camacaro M. P. de, Rodríguez Y.
Author Affiliation: UCLA, Apartado Postal 400, Barquisimeto, Lara, Venezuela.
Proceedings of the Interamerican Society for Tropical Horticulture 49 : 118-121
Abstract : In Venezuela the fruit of 'Bocado' mango are important for the fresh and processed market; however, the characteristics of this cultivar have been little studied. Harvest and post harvest handling of the fruit is carried out in a traditional fashion, without modern packing and cooling procedures. Fruits were harvested at physiological maturity and were evaluated for (a) The main chemical changes that happen during the ripening and (b) the effect of the low temperature. The ripening process was characterized by a decrease in the total titratable acidity and an increment in the relationship between the total soluble solids and the acidity. The refrigerated storage with 9±0,5°C, produced chilling injury. Chilling injury increased with storage time. The refrigeration didn't affect the evolution of the fruit ripening. When refrigerated fruit were transferred to (26±3°C) ambient temperature,softened with a decrease in the content of insoluble solids in alcohol (%), and an increase in reducing sugars (mg.100 g-1).