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|Title: ||Effect of controlled atmosphere conditions and pre-treatments on ripening behaviour and quality of mangoes stored at low temperature|
|Authors: ||D V, Sudhakar Rao|
K P, Gopalakrishna Rao
|Issue Date: ||2009|
|Citation: ||Sudhakar Rao DV*, Gopalakrishna Rao KP. 2009. Effect of controlled atmosphere conditions and pre-treatments on ripening behaviour and quality of mangoes stored at low temperature. J Food Sci Technol.46(4), 300-306.|
|Abstract: ||‘Alphonso’ and ‘Banganapalli’ cultivars of mango were stored at 8°C under controlled atmospheres (CA) to study the feasibility of alleviation of chilling injury (CI) and to determine its effect on fruit quality during subsequent ripening at ambient conditions (24-29oC, 60-70% RH). Mature green mangoes were stored for 6 weeks at 8°C in CA containing
5 or 3% O2 with CO2 concentrations of 5% for ‘Alphonso’ and 3% for ‘Banganapalli’. In both cultivars stored in air for 6 weeks at 8°C, visual and physiological CI symptoms appeared only when the fruits were removed to ambient conditions for ripening. Mangoes stored in 5% O2 showed normal respiration with production of CO2 and ethylene peaks during ripening under ambient conditions, whereas those stored in 3% O2 did not show any respiratory peaks (climacteric). CA storage in 5% O2 + 5% CO2 for ‘Alphonso’ and 5% O2 + 3% CO2 for ‘Banganapalli’ extended the storage life to 6 weeks at 8°C, with an additional week to become fully ripe under ambient conditions. After removal from CA, fruits stored under optimum CA conditions ripened normally to a bright yellow skin colour with optimum fruit firmness, higher total soluble solids, total carotenoids, sugar contents and good sensory attributes. Hot water treatment of ‘Alphonso’ mangoes prior to CA storage at 8°C affected total carotenoids and sugar contents.|
|Appears in Collections:||Post Harvest Technology|
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