Articles
THE EFFECT OF TEMPERATURE AND CARBON DIOXIDE ON CHILLING SYMPTOMS IN MANGO
Article number
343_56
Pages
244 – 250
Language
Abstract
Chilling sensitivity of mango (cv.
Kensington) can be largely characterized by skin browning, suppressed pulp color, and a reduced ability to metabolize acids.
The temperature at which each injury occurs is not identical.
Pulp color and acid metabolism can be affected at temperatures as high as 7 and 10C, respectively, while skin browning is only apparent at temperatures below 5C. Enhanced carbon dioxide atmospheres (5-10% CO2) were found to alleviate chilling symptoms, although higher concentrations were injurious to fruit.
Increased pulp concentration of ethanol was associated with CO2 injury and over-ripening, but not chilling.
Reduced oxygen concentration (5%) had no significant effect on chilling injury.
Kensington) can be largely characterized by skin browning, suppressed pulp color, and a reduced ability to metabolize acids.
The temperature at which each injury occurs is not identical.
Pulp color and acid metabolism can be affected at temperatures as high as 7 and 10C, respectively, while skin browning is only apparent at temperatures below 5C. Enhanced carbon dioxide atmospheres (5-10% CO2) were found to alleviate chilling symptoms, although higher concentrations were injurious to fruit.
Increased pulp concentration of ethanol was associated with CO2 injury and over-ripening, but not chilling.
Reduced oxygen concentration (5%) had no significant effect on chilling injury.
Publication
Authors
T.J. O’Hare, A. Prasad
Keywords
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