Effect of temperature and time on some properties during storage of mango fruit (Mangifera indica L. 'Irwin') cultured in plastic house

Abstract

Irwin mango fruits cultured in a plastic house were harvested on the 18th of August 1997 (the time of full bloom of the trees was late in May), and were used in the experiment. Fruit storage trials were undertaken at 7-25°C. Hunter's L values of the fruit skin were almost constant with storage at any temperature, and for any time. However, Hunter's L values of the flesh decreased with time of storage. Hunter's a and b values of the skin and flesh increased with storage at 15°C for 18 days or 25°C for 4 days and then at 7°C for 1-3 weeks. On the other hand, the flesh firmness on the equatorial portion decreased strikingly with increased storage, and the definite difference between the seed and skin sides in fresh fruits nearly disappeared. The respiratory rate in fruits at the early stage of storage was higher than that of the initial fruit, but the rate declined as the storage time progressed. There was a distinct increase in total soluble solids content in all fruits. The sucrose and fructose levels increased relatively in all fruits with storage, as compared with the initial one. On the other hand, the polysaccharides content, particularly starch decreased dramatically. Furthermore, a decreasing trend of citric acid content was observed, while in malic acid is increasing. The results suggested that the quality of fruits stored under the various storage conditions is almost the same except the fruits stored at 15°C·18d + 7°C·21 d, and that the preservation of fruits under the conditions mentioned above may be possible within approximately one month. Also, it may be consider that there are similarities in the changes in physical and chemical properties during the fruit storage without considering distinctions of cultivar, condition or environment of cultivation.