Articles
PRESERVATION OF MANGO AZUCAR VARIETY (MANGIFERA INDICA L.) AT DIFFERENT STORAGE STAGES
Included in the study were temperature effects (storage at 9° C, 18° C and 29° C) as well as treatments with thiabendazol fungicide, wax coating, thermal processing with 55° C water and vacuum packaging in polyethylene bags.
Additionally, the effect of previous refrigeration after harvesting was studied.
With increasing storage temperature an increase in weight loss of the fruit was observed.
At 29° C the fruit lost between 20% and 30% of its weight already after seven days.
At 18° C the same weight loss is detected after 17 to 22 days.
However, at a storage temperature of 9° C even after 37 days the fruit showed a weight loss of only 10% to 15%.
Storage in polyethylene bags did not prove to be useful because respiration may be increased under these conditions and the fruit will rott earlier.
However, the application of a wax coating resulted in a significantly reduced weight loss due to the inhibition of the transpiration process.
It was found that the mango de azucar can be preserved at 29° C for a maximum of 3 to 8 days, at 18° C to a maximum of 10 to 27 days and at 9° C between 15 to 40 days.
Previous refrigeration did not affect the storage time.
Treatment with thiabendazol (0.5% solution) did not show any improvement under the conditions studied.
Previous refrigeration led to a somewhat lower dehydration of the fruit, a better presentation and a slowing in the ripening process.
Under all condition studied, storage at 9° C showed to be the best method of preservation.