Controlled atmospheres for Kensington mango storage: classical atmospheres. [Workshop paper]
1994
McLauchlan, R.L. | Barker, L.R. (Queensland Dept. of Primary Industries, Hamilton (Australia). Horticulture Postharvest Group)
Kensington mangoes were stored under 36 different atmospheres in a 6 oxygen (2, 4, 5, 6, 8, 10 percent O2) x 6 carbon dioxide (0, 2, 4, 6, 8, 10 percent CO2) matrix while control fruit were held in air at 13 deg. C for 33 days. Colour development was linearly retarded by decreasing O2 (10 to 2 percent) and increasing CO2 (0 to 4 percent only, no further effect from 4 to 10 percent) concentrations. Fruit from the lower, O2 atmospheres also had high titrable acidity at out-turn. After 5 days at ambient conditions, these fruit continued to develop typical external colour and metabolise acid, thereby increasing palatability. Fruit from all atmospheres were soft at out-turn. Within the concentrations studied, optimum atmosphere appears to be around 4 percent CO2 and 2-4 percent O2 but the data does suggest that further research is required below the 2 percent O2 and above the 10 percent CO2 levels of this trial, as well as lower storage temperatures to control softening. Disease control also needs improvement for long-term storage of mango.
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