Storage of immature green mango (Mangifera indica, L.) fruit for processing.
Wickham L. D., Majeed Mohammed
Author Affiliation: Department of Food Production, Faculty of Agriculture and Natural Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago.
Journal of Food Quality 22 : 31-40
Abstract : A suitable method of storing immature green mangoes in a fresh state for processing was sought. Fruits were stored at 10, 20 or 30°C either in sealed low density polyethylene (LDPE) bags or paper bags or they were waxed before storage. Storage above 20°C proved unsuitable for fruits held longer than one week. Sixty percent of fruits stored at 10°C in LDPE bags showed no evidence of pathological infection. Development of severe chilling injury limited the use of waxed and control fruits beyond 14 days at 10°C. There were no visible symptoms of chilling injury in fruits stored at 10°C in LDPE bags. The majority of fruits stored in LDPE bags at 10°C maintained good quality characteristics with acceptable flavour and minimal changes in chemical composition up to 21 days.