Effects of storing mangoes in polyethylene bags at ambient temperature.
Chaplin G. R., Scott K. J., Brown B. I.
Author Affiliation: CSIRO Division of Food Research, PO Box 52, North Ryde, NSW 2113, Australia.
Singapore Journal of Primary Industries 10 : 84-88
Abstract : Mature mango fruit (cv. Kensington) stored in sealed polyethylene bags at 20 deg C did not develop normal skin and flesh colour after they ripened, and commonly had off-flavours, making them unacceptable. The gas atmospheres inside the bags varied between treatments but often the CO2 concentration exceeded 20% v/v and O2 was lower than 5% v/v. The total postharvest life of stored fruit was not consistently longer than control fruit. A post-storage application of ethephon improved skin colour of stored fruit but significantly reduced their total postharvest life. Fruit stored with an ethylene absorbent in perforated bags had better skin colour and acceptability than fruit in sealed bags, but their total postharvest life was similar to controls. The pH and total soluble solids of juice extracted from ripe fruit decreased with storage. The observed ripening abnormalities in stored fruit were attributed to the modified atmosphere which developed in the sealed bags.