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Low storage temperature for tree ripe mangoes under controlled atmospheres with elevated CO2 concentrations.
Bender, Renar João; Brecht, Jeffrey K; Sargent, Steven A.
Afiliación
  • Bender RJ; Laboratório de Pós Colheita, Departamento de Horticultura e Silvicultura, Faculdade de Agronomia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
  • Brecht JK; Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, USA.
  • Sargent SA; Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, USA.
J Sci Food Agric ; 101(3): 1161-1166, 2021 Feb.
Article en En | MEDLINE | ID: mdl-32785943
BACKGROUND: Tree-ripe mangoes are of a better quality than the more commonly marketed mature-green fruit. However, the postharvest life of tree-ripe mangoes at the chilling threshold temperature for mature-green fruit of 12 °C is insufficient to allow long distance transport for international marketing. Because the chilling sensitivity often decreases as fruit ripen, lower temperatures (5 and 8 °C) in combination with a controlled atmosphere of 5 kPa O2 plus 10 or 25 kPa CO2 were tested to determine whether the quality of tree-ripe mangoes could be maintained longer without chilling injury (CI). RESULTS: Tree-ripe 'Tommy Atkins' and 'Keitt' mangoes were stored for 14 or 21 days, respectively, in air or controlled atmosphere (CA) at 5 or 8 °C. Respiration rates were below 10 mL kg-1 h-1 during CA storage and increased three-fold during a 3-day shelf life period at 20 °C. Ethanol synthesis of fruit stored in 25 kPa CO2 , but not 10 kPa CO2 , increased during storage and remained high during shelf life, indicating physiological stress. Elevated electrolyte leakage and 1-aminocyclopropane-1-carboxylic acid concentrations in both cultivars stored in 25 kPa CO2 also indicated that mesocarp tissues were injured by the higher CO2 level. No CI symptoms were observed in air or CA at either 5 or 8 °C. CONCLUSION: Storage of tree-ripe mangoes in 5 kPa O2 plus 10 kPa CO2 at either 5 or 8 °C best maintained the quality of Tommy Atkins and Keitt fruit for 14 or 21 days, respectively, without evidence of either atmosphere injury or CI. © 2020 Society of Chemical Industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Dióxido de Carbono / Mangifera / Almacenamiento de Alimentos Tipo de estudio: Evaluation_studies Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Dióxido de Carbono / Mangifera / Almacenamiento de Alimentos Tipo de estudio: Evaluation_studies Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido