Effect of refrigerated temperatures on the incidence of chilling injury and ripening quality of mango fruit.
Saucedo Veloz C., Esparza Torres F., Lakshminarayana S.
Author Affiliation: Escuela Nacional de Agricultura, Chapingo, Mexico.
Proceedings of the Florida State Horticultural Society 90 : 205-210
Abstract : Cv. Kent mango fruits harvested at physiological maturity were stored at 8, 10 or 13 deg C and 85-90% RH for 10, 16 or 22 days and then ripened at 25 deg and 85-90% RH. Physiological loss in weight was least in fruits stored at the lowest temperature. Refrigerated fruits showed an extended preclimacteric respiratory trough lasting throughout the storage period until they were ripened. Chilling injury of fruits occurred at all temperatures tested regardless of length of storage. Refrigerated storage prior to ripening reduced the rate of ripening followed by inhibited formation of sugars, carotenoids and flavour as corroborated by chemical analyses and organoleptic evaluation.