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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/123

Title: Controlled atmosphere storage of mango cultivars ‘Alphonso’ and ‘Banganapalli’ to extend storage-life and maintain quality
Authors: D V, Sudhakar Rao
K P, Gopalakrishna Rao
Keywords: Mango
CA storage
Issue Date: 2008
Citation: D.V. Sudhakar Rao And K. P. Gopalakrishna Rao. 2008.Controlled atmosphere storage of mango cultivars ‘Alphonso’ and ‘Banganapalli’ to extend storage-life and maintain quality Journal of Horticultural Science & Biotechnology, 83 (3) 351–359
Abstract: An investigation was carried out on two commercial mango cultivars in India, ‘Alphonso’ and ‘Banganapalli’, to determine the optimum controlled atmosphere (CA) composition and to investigate the effect of pre-storage hot water (HW) treatment on the quality of fruit stored under the optimum CA. In the first experiment, mature green fruit of ‘Alphonso’ and ‘Banganapalli’ were stored at 13°C in CAs containing 5% O2 + 5% CO2; 3% O2 + 5% CO2; 5% O2 + 3% CO2; or 3% O2 + 3% CO2. CA storage in 5% O2 significantly reduced the respiratory and ethylene peaks during ripening in both cultivars; but CAs containing 3% O2 + 5 CO2 in ‘Alphonso’, and 3% O2 + 3% CO2 in ‘Banganapalli’, resulted in abnormal respiration and ethylene production behaviour. CA storage at 13°C in 5% O2 + 5% CO2 for ‘Alphonso’, and in 5% O2 + 3% CO2 for ‘Banganapalli’, extended their storage-life by 4 and by 5 weeks, respectively; followed by an additional week to become fully ripe under ambient conditions (25° – 32°C). After removal from CA, fruit stored under optimum CA conditions ripened normally to a bright-yellow skin colour, with higher fruit firmness, total soluble solids, total carotenoid and sugar contents, and an acceptable organoleptic quality. HW treatment prior to CA storage at 13°C was found to affect quality attributes such as ascorbic acid, total carotenoids and sugar contents in both cultivars. ‘Alphonso’ mangoes stored for > 4 weeks under CA at 13°C tended to ripen to an inferior quality, with lower firmness, carotenoid, ascorbic acid and sugar contents, irrespective of their pre-CA storage treatment. In contrast, fruit of ‘Banganapalli’ ripened normally and to a good quality, even after 5 weeks in CA storage.
URI: http://hdl.handle.net/123456789/123
Appears in Collections:Post Harvest Technology

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