Low temperature controlled atmosphere storage for tree ripe mangoes
1999
Huber, D.J. | Sargent, S.A. | Brecht, J.K. | Bender, R.J.(University of Florida, Gainesville (USA). Horticultural Sciences Department)
Our work with CA storage of mangoes indicated that using riper fruit for storage allowed lower storage temperatures to be used. Mature-green Tommy Atkin, Haden, Keitt and Kent mangoes can tolerate and benefit from 3-4 percent O2 plus 25 percent CO2 for 3 weeks at 120 deg C, while tree-ripe fruit tolerated and benefited from the same levels of O2 and CO2 for 3 weeks at 8 deg C or 5 percent O2 plus 10 percent CO2 for 3 weeks at 5 deg C with no evidence of chilling injury. Storing tree-ripe mangoes in CA at 12 deg C for even 2 weeks was not successful due to lack of shelf life following storage. Symptoms of CO2 injury in mango involved irreversible inhibition of ripening upon transfer to air at the ripening-conducive temperature of 20 deg C, which was characterized by abnormal, grayish, epidermal color, inhibition of normal aroma development, and appearance of off flavors. Low O2 injury also caused irreversible inhibition of ripening, especially chlorophyll degradation, which resulted in abnormal color development. The most sensitive indicator of atmospheric stress in mango was found to be elevated ethanol production (anaerobiosis). Injurious levels of O2 and CO2 inhibited the production of ethylene by the fruit in an irreversible manner by inhibiting the enzymes ACC synthase and ACC oxidase, respectively. Less extreme levels of O2 and CO2 acted at the same sites to reversibly inhibit ethylene production.
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