Respiration rate, physico-chemical fruit quality and consumer acceptability for Fajri mango under different storage temperatures

Fajri is a commercial yet scientifically an unexplored mango cv. of Pakistan. Due to large fruit size and being mid to late season in fruit maturity, it has tremendous potential for export. The storage life and quality of mango cv. 'Fajri' at low temperature has not been standardized. Present study was aimed to investigate the effect of low temperature storage on fruit quality and shelf-life of mango cv. 'Fajri'. Fruits were harvested at commercial maturity and stored at 10, 12 or 14 plus minus 1 degree C with 80-85% RH for 21 days. After storage, the rate of respiration in the fruit stored at 12 and 14 degree C remained 1-2 times higher than fruit kept at 10 degree C. Storage of fruit at 14 degree C resulted in significantly higher fruit skin shriveling, fruit softening and disease incidence severity as compared to at 10 and 12 degree C. The fruit stored at 10 and 12 degree C showed statistically similar behaviour regarding fruit peel colour, fruit softness, disease incidence, disease severity, skin shriveling, acidity, SSC: TA ratio, total and reducing sugars contents. However, no chilling injury of fruit was observed at any storage temperatures. The extent of yellow peel colour and disease incidence was significantly higher at 14 degree C compared to fruit stored at 10 and 12 degree C. In conclusion, the fruit of cv. 'Fajri' exhibited extended (21 days) storage life with better fruit quality at 10 and 12 degree C compared to 4-5 days of under ambient conditions (32 plus minus 1 degree C; 55-60% RH). Study emphasized the need to further investigate and develop the strategies for disease management and post-storage peel colour development for better consumer acceptability.