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The effect of temperature and carbon dioxide on chilling symptoms in mango.

Author(s) : O'HARE T. J., PRASAD A.

Type of article: Periodical article

Summary

Skin browning was observed only at 5 deg C, increasing in severity with storage time (from one week onwards). No skin browning was evident at higher temperatures. At 7 deg C, pulp colour was significantly depressed and titratable acidity increased after 3 weeks' storage. Over-ripeness was more common in fruits after 5 weeks at 13 deg C (and 10 deg C in the first season) and was associated with a decline in titratable acidity. Enhanced CO2 atmospheres (5 and 10%) alleviated chilling symptoms. Increased pulp ethanol concentration was associated with CO2 injury and over-ripening but not with chilling injury. Reduced oxygen concentration (5%) had no significant effect on chilling injury. The results indicate that Kensington fruits can be stored at 10 deg C without danger of serious chilling injury.

Details

  • Original title: The effect of temperature and carbon dioxide on chilling symptoms in mango.
  • Record ID : 1995-2962
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

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