Low temperature conditioning to alleviate chilling injury of mango (Mangifera indica L. cv Carabao) fruits
A. J. D. Rodeo, and E. B. Esguerra
Book of Abstracts, Southeast Asia Symposium Quality and Safety of Fresh and Fresh Cut Produce Greater Mekong Subregion Conference on Postharvest Quality Management in Chains, August 3-5, 2009, Radisson Hotel, Bangkok, Thailand.
2009
บทคัดย่อ
Green mature ‘Carabao’ mango fruits were subjected to different low temperature conditioning treatments of 10°C and/of 13°C for three days prior to storage at 7°C for four weeks.
Low temperature conditioning treatments alleviated chilling injury (CI) symptoms in ‘Carabao’ mango fruits storage at 7°C for four weeks. Fruit which were conditioned for three days at 13°C and those conditioned for six days, that is, three days at 13°C then three days at 10°C, exhibited reduced severity of lenticels spotting, one of the symptoms of CI in this study. Moreover, conditioning treatments of 13°C or 10°C for three days reduced the severity of peel discoloration and prevented the development of vascular browning.
An abrupt increase in respiration rate was observed in non-conditioned fruits held at 7°C for one day after transfer to a higher temperature. These fruits incurred higher CI symptoms, the manifestation of which coincided with a burst of ethylene production as compared to the relatively low ethylene production of conditioned fruits.
Normal ripening occurred in cold-stored when transferred to 25°C as shown by the decrease in firmness, increase in peel color, increase in total soluble solids content and decrease in titratable acidity. Fruit conditioned at 10°C for three days prior to storage at 7°C were of good quality until the 4th week of storage and were highly preferred by the sensory panelists.