Minimal period of time before internal darkening symptoms appear in fruits of mango (Mangifera indica L.) cv. Haden and their quality after harvest
1999
Nieto, A.R. | Vaquera, H.H. | Teliz, O.D. | Mena, N.G. | Nieto, A.D. | Acosta, R.M.(Instituto de Fitosanidad, Montecillo (Mexico))
Objective of this work was to know the minimal period of time before the Internal Darkening (ID) symptoms appear in fruits of mango cv. Haden. Mango fruits were stored under 13 and 18 deg C+-1 deg C and then they were evaluated 6, 13, 16, 19, 22, 25, 28, 31, 34 and 37 days after harvest (DAH). The experimental unit consisted of a fruit piece with 10 replications. The variables under evaluation were: incidence and severity of ID, flesh firmness (FF), total soluble solids (TSS) and the malic acid percentage (MAP). ID appeared as of the 22nd day after harvest. The incidence and severity of ID increased as the post-harvest storage period was extended under a temperature of 13 and 18 deg C 1 deg C, without significant differences ((=0.05) between both temperature treatments. The TSS's increased during the post-harvest period, while FF's and MAP's reduced. The highest concentration of malic acid was observed under a temperature of 13 deg C, with significant differences (alpha=0.05) on the 22nd and 25th days after harvest, when compared with fruits stored under 18 deg C. Total loss was lower under a temperature of 13 deg C, even when significant differences (alpha=0.05) were observed on the 25th and 37th days after harvest, in contrast to fruits stored under 18 deg C. The fruit stored under 13 deg C showed the lowest significant losses (alpha=0.05) of malic acid.
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