Articles
Temperature and quality monitoring of Philippine Carabao mango exported to Shanghai, China
Article number
1336_5
Pages
31 – 38
Language
English
Abstract
The temperature and relative humidity in the refrigerated container, and in boxes of Carabao mangoes exported from Davao City, Philippines to Shanghai, China in July 2018 were monitored.
Data loggers were positioned in boxes in the bottom, middle and top layers located in the front, center and back of the container van.
Samples for quality assessment were likewise taken from different locations in the container.
The average temperature and relative humidity recorded were 11.0±1.9°C and 96±5.6%, respectively.
The minimum and maximum temperatures recorded in boxes of mangoes during the shipment were 9.5 and 22.9°C (recorded one hour from loading). The temperature was lower in the front of the container during shipment.
Temperature breaks were recorded during shipment and the quarantine period.
Variations in quality were observed in fruit positioned at various locations in the container which was attributed to the two fruit deliveries over a period of 73 h in the exporters warehouse.
Mangoes were shipped for 9 d including a day of delay.
Upon reaching China, fruit at the back of the container van which were delivered later at the packhouse resulted in better quality fruit.
Higher temperatures recorded in the center of the container tended to affect fruit quality.
Fruit at the bottom cooled faster and exhibited better visual quality, lower weight loss and degree of skin defects.
Latex injury, bruising, lenticel spotting, shriveling, anthracnose, stem-end rot, and internal defects such riciness and brown spots were evident during storage in a laboratory in China.
Data loggers were positioned in boxes in the bottom, middle and top layers located in the front, center and back of the container van.
Samples for quality assessment were likewise taken from different locations in the container.
The average temperature and relative humidity recorded were 11.0±1.9°C and 96±5.6%, respectively.
The minimum and maximum temperatures recorded in boxes of mangoes during the shipment were 9.5 and 22.9°C (recorded one hour from loading). The temperature was lower in the front of the container during shipment.
Temperature breaks were recorded during shipment and the quarantine period.
Variations in quality were observed in fruit positioned at various locations in the container which was attributed to the two fruit deliveries over a period of 73 h in the exporters warehouse.
Mangoes were shipped for 9 d including a day of delay.
Upon reaching China, fruit at the back of the container van which were delivered later at the packhouse resulted in better quality fruit.
Higher temperatures recorded in the center of the container tended to affect fruit quality.
Fruit at the bottom cooled faster and exhibited better visual quality, lower weight loss and degree of skin defects.
Latex injury, bruising, lenticel spotting, shriveling, anthracnose, stem-end rot, and internal defects such riciness and brown spots were evident during storage in a laboratory in China.
Authors
L.B. Secretaria, E.R.V. Bayogan
Keywords
Carabao mango, export, riciness, storage quality, temperature
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