Correlating pre-storage ripeness of mangoes with the proportion of good quality fruit present after four weeks of cold-storage.
Oosthuyse S. A.
Author Affiliation: Merensky Technological Services, PO Box 14, Duivelskloof 0835, South Africa.
Yearbook - South African Mango Growers' Association 11 : 49-53
Abstract : In a trial simulating sea-export conditions, mangoes, cv. Kent, were kept at 20°C from 7 Mar. for up to 15 days, and every third day some fruits were placed in cold storage at 8° for 2 weeks, followed by 6° for 2 weeks, after which they were returned to 20°. Data are graphically presented on the pulp penetration pressure just before, directly after, and 5 days after cold storage for each batch; and on the skin coloration, TSS content and percentage of diseased fruits for each batch directly after and 5 days after cold storage. The batches of 10 cartons of fruit were numbered 1 to 6 in order of their placement in cold storage. Pulp penetration pressure before cold storage declined from 6 kg/A for batch 1 to 0.7 kg/A (the eating-ripe stage) for batch 5, where A = the piercing surface area of a 6 mm plunger. Five days after cold storage, 63% of the fruits in batch 1 were of good quality, whereas only 13% in batch 6 were of good quality. It was concluded that fruits for export to Europe should be ripened on arrival rather than being allowed to ripen during cold storage in transit.