Controlled atmosphere storage affects fruit ripening and quality of ‘Delta R2E2’ mango
2005
Lalel, H.J.D. | Singh, Zora | Tan, S.C.
Uniformly mature, hard green ‘Delta R2E2’ mangoes were stored at 13° ± 1°C in either normal air (control) or in 90 l controlled atmosphere (CA) chambers with various combinations of three concentrations of oxygen (1.5%, 2% or 3%) and two levels of carbon dioxide (6% or 8%) to investigate the effects of CA storage on fruit ripening and quality. Fruit were removed after 24 d and 38 d of storage and ripened to the ‘eating soft’ stage at 21° ± 1°C. All CA treatments reduced respiration rate, and delayed de-greening of the skin and fruit softening. During ripening, all CA-stored fruit experienced post-storage respiratory suppression. The yellowness of the skin, total soluble solids (TSS), TSS/acid ratio, total sugars content, and taste of the ripe fruit were higher in fruit stored in a CA of 6% CO₂ and 3% O₂ compared to all other CA treatments. The respiration quotients and ethylene production levels of CA-stored fruit during ripening were higher than normal air-stored fruit, irrespective of storage period. CA storage in 6% CO₂ and 3% O₂ appears to be promising to extend the shelf-life of ‘Delta R2E2’ mangoes for up to 38 d, while still allowing the fruit to ripen normally with a yellow skin colour, good taste, high TSS and TSS/acid ratio, and a high total sugars content.
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