Home > V International Mango Symposium > INDUCTION OF CHILLING TOLERANCE IN MANGO BY TEMPERATURE CONDITIONING, HEAT, LOW O2 AND ETHANOL VAPOURS

Articles

INDUCTION OF CHILLING TOLERANCE IN MANGO BY TEMPERATURE CONDITIONING, HEAT, LOW O₂ AND ETHANOL VAPOURS

Article number

455_81

Pages

629 – 634

Language

Abstract

Mango fruits cvs. ‘Tommy Atkins’ and ‘Keitt’ were exposed to various treatments prior to cold storage, to improve fruit quality and to eliminate chilling injury (CI) symptoms.
Symptoms CI at 10°C appear as red spots on the peel; pitting and black spots appear at lower temperatures.
Temperature conditioning by gradually decreasing the temperature from 20°C to 17°C or 14°C during 2 days after harvest, before storage at 9°C, reduced the number of red spots.
This reduction in CI symptoms was accompanied by an increase in fruit softening after 3 weeks at 9°C. Heat treatment for 48h at 38°C in 100% R.H., or at 18°C for 48h in ethanol vapour or a low-oxygen atmosphere prior to cold storage reduced the CI symptoms that developed at 5°C.

Publication

V International Mango Symposium

Authors

E. Pesis, M. Faure, R. Arie

Keywords

Full text

https://doi.org/10.17660/ActaHortic.1997.455.81

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