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Sensory and physico-chemical quality of "Kensington" mangoes after storage at low temperature.

Author(s) : CHAPLIN G. R., MCBRIDE R. L., ABDULLAH A., et al.

Type of article: Article

Summary

Kensington mangoes were stored for up to 4 weeks at 20, 15, 10, 5 or 1 deg C and then ripened at 20 deg C. A sensory panel found that general acceptability declined to unacceptable levels when fruits were stored for longer than 2 or 3 weeks at 5 deg C and for as little as one week at 1 deg C. Storage temperatures of 10 or higher for 4 weeks maintained fruit quality, but shortened the shelf-life. The results indicate that the extent to which refrigeration can be used for exported mangoes will depend upon striking a balance between the retardation of ripening and the market tolerance of reductions in fruit quality.

Details

  • Original title: Sensory and physico-chemical quality of "Kensington" mangoes after storage at low temperature.
  • Record ID : 1993-0944
  • Languages: English
  • Source: ASEAN Food J. - vol. 6 - n. 3
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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