The Effects of Temperature on Storage Life of Mango (Mangifera indica L.)
Journal of Experimental Agriculture International · pp. 252–261 · Published 10 Oct 2014
10.9734/AJEA/2015/12174Abstract
A laboratory experiment was undertaken to investigate the effects of storage temperature on storage life and quality of mangoes. The mango fruit cultivars Tommy Atkins, Haden, Kent and Keitt were used for the study in a completely randomized experimental design. The storage temperatures were 5, 8, 10 and 12ºC. The results of the study showed that storage temperature and mango cultivars significantly (P ≤ 0.01) affected the incidence and severity of chilling injury in mango. Chilling injury developed in all the mango cultivars under study stored at temperatures of ≤ 12ºC, though the severity significantly (P ≤ 0.01) varied with cultivar. The mango cultivars stored well for 7 weeks at 12ºC without the development of physiological disorders and after storage, the fruit underwent normal ripening process with colour (carotenoids and anthocyanins) development, high total soluble solids and low titratable acidity. It was concluded that in order to extend the shelf-life and marketing period of mango, the fruit should be stored at 12ºC and 90-95%RH, because the fruit will not suffer from chilling injury and will undergo normal ripening process. For the mango cultivar Kent, it could initially be stored at 10ºC for 3 weeks and then transferred to 12ºC, this will extend the shelf life of the fruit for more than 7 weeks, hence extending the marketing period and availability of the fruit beyond the harvesting period.
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