CHILLING INJURY AND STORAGE OF MANGO (MANGIFERA INDICA L.) FRUIT HELD UNDER LOW TEMPERATURES

Mature green ‘Kensington’ mango fruit held at 20°C after harvest softened and were ripe after 1 week.
Similar fruit held at 1°, 5°, 10° or 15°C remained fully firm after 1 week of storage.
The extent of subsequent softening was related to the storage temperature.
The fruit at 15°C were fully soft and ripe after 3 weeks of storage while those at 1° or 5°C were only slightly soft.
Fruit at 10°C had intermediate softness.

External visual symptoms of chilling injury were apparent on fruit after removal from 1 week of storage at 1/de or 5/deC. Chilling injury symptoms became more severe as fruit ripened at 20/deC and with increased storage time.
No visual symptoms of chilling injury were apparent in fruit stored up to 3 weeks at 10/de or 15/deC.

Lowering of storage temperature suppressed flesh colour in ripened fruit and had little apparent influence on peel colour.
Only storage at 1/deC suppressed total soluble solids in ripened fruit whereas storage at 1/de, 5/de and 10/deC caused ripened fruit to have lowered pH and higher titratable acidity than control fruit or 15/deC fruit.

III International Mango Symposium

G.R. Chaplin, S.P. Cole, M. Landrigan, P.A. Nuevo, P.F. Lam, D. Graham

https://doi.org/10.17660/ActaHortic.1991.291.52