Impact of Storage Temperature on Physiological Changes and Shelf Life of Mango CV. Mahachanok

Abstract

Mango (Mangifera indica L.) is one of the most popular fruits in Thailand. It is rich in dietary fiber, vitamin C, provitamin A, carotenoids and other phytochemical compounds. Mango is characterized by climacteric fruit and ripen rapidly after harvest. Commercial growers normally harvest mango during its horticultural maturity in order to maintain its quality. The most important environmental factor that influences the deterioration of fruits is temperature. Mango as a tropical fruit can respond unfavourably to storage at low temperature. Thus, the objective of this study is to investigate an effect of storage conditions on physical, physiological, chemical qualities and shelf-life of mango cv. Mahachanok. The mangoes were kept in cold storage at 5°C with chitosan, 5°C, 8°C, 10°C and 13°C with 95% RH in a plastic basket covered with paper. External appearance, chilling injury, weight loss, skin and pulp color, total soluble solids, titratable acidity, texture and sensory characteristics were determined every 7 days during storage. The results revealed that mango stored at 8°C can prolong the shelf-life up to 35 days. Using a storage room at 8°C, it can retard water loss, the drop in sensory properties, texture and other chemical characteristics. Using only storage temperature at 5°C without chitosan coating was sufficient to prolong the storage life of mango. It appeared that mango qualities reduced after being stored at 14 th and 21 st day of storage in 10 and 13°C, respectively.