Low storage temperature for tree ripe mangoes under controlled atmospheres with elevated CO₂ concentrations

Area of Science:

• Horticultural Science
• Postharvest Biology
• Food Preservation

Background:

• Tree-ripe mangoes offer superior quality but have limited postharvest life.
• Current chilling threshold temperatures (12°C) prevent long-distance international marketing.
• Investigating lower temperatures and controlled atmospheres to extend shelf life without chilling injury (CI).

Purpose of the Study:

• To determine if lower storage temperatures (5 and 8°C) combined with controlled atmospheres (CA) can maintain tree-ripe mango quality.
• To assess the impact of specific CA conditions (5 kPa O2 + 10 or 25 kPa CO2) on preventing chilling injury and physiological stress.
• To identify optimal storage parameters for extending the marketability of tree-ripe mangoes.

Main Methods:

• Tree-ripe 'Tommy Atkins' and 'Keitt' mangoes were stored in air or CA (5 kPa O2 + 10 or 25 kPa CO2) at 5 or 8°C for 14 or 21 days.
• Respiration rates, ethanol synthesis, electrolyte leakage, and 1-aminocyclopropane-1-carboxylic acid concentrations were measured.
• Chilling injury (CI) symptoms were visually assessed post-storage and during shelf life at 20°C.

Main Results:

• Controlled atmosphere storage at 5 or 8°C maintained low respiration rates (<10 mL kg-1 h-1).
• Storage in 25 kPa CO2 induced physiological stress, evidenced by increased ethanol synthesis and electrolyte leakage.
• No chilling injury (CI) symptoms were observed in mangoes stored under any tested air or CA conditions at 5 or 8°C.

Conclusions:

• Storage in 5 kPa O2 + 10 kPa CO2 at 5 or 8°C effectively maintained the quality of 'Tommy Atkins' and 'Keitt' mangoes for 14 and 21 days, respectively.
• This specific controlled atmosphere combination prevented both chilling injury and atmosphere-related physiological damage.
• Optimal CA conditions allow for extended postharvest life of tree-ripe mangoes, facilitating international trade.