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Potential for improvement of mango skin colour during storage.

Author(s) : SAKS Y., HOFMAN P. J., MEIBURG G. F.

Summary

External fruit colour is a major determinant of consumer appeal in mango. Mangoes are generally harvested at the hard, green preclimacteric stage, with ripening occurring after harvest. The optimum ripening temperature for cv. Kensington Pride, the main Australian mango cultivar, is 18-24 °C. These conditions generally allow parallel skin yellowing and flesh softening. Prolonged mango storage (e.g. at 13 °C) or ripening at 30 °C desynchronises these two ripening processes. There is a need for postharvest method to improve mango skin colour. To test the potential for postharvest illumination to improve mango skin colour at ripe, fruits were exposed soon after harvest to cool-white fluorescent illumination at 13 and 20 °C. Two levels of photon fluency rate were tested. In both cultivars the response to illumination was greater at 20 than at 13 °C. Both levels of illumination provided similar improvements in skin colour at ripe.

Details

  • Original title: Potential for improvement of mango skin colour during storage.
  • Record ID : 2000-1922
  • Languages: English
  • Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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