Increasing the storage life of mango (Mangifera indica L.) by lowering the critical temperature.
Mukerjee P. K., Srivastava R. B.
Author Affiliation: Horticultural Experiment and Training Centre, Saharanpur, U.P., India.
Progressive Horticulture 10 : 63-69
Abstract : Mangoes, cvs Langra and Dashehari, were harvested from single trees when physiologically mature and after hot water treatment at 50 deg C for 15 min they were cooled and stored at 9-10.5 deg for up to 4 weeks (control) or at that temperature for 1 week followed by 4.5-6 deg for up to a further 11 weeks, after which they were held at room temperature for 2 days. Data are presented on changes in fruit TSS, starch and total sugars contents and respiration rate. The control fruits were fully ripe after 4 weeks, whereas the lower temperature extended the ripening period for a further 8 weeks. Fruit TSS and total sugars contents, and flesh colour, texture and flavour of ripe fruits differed little between the 2 treatments. No chilling injury was caused at the lower temperature, enhanced resistance to chilling being associated with higher fruit TSS contents.