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

Tree-ripe mangoes are of a better quality than the more commonly marketed mature-green fruit. However, the postharvest life of tree-ripe mangoes at the chilling threshold temperature for mature-green fruit of 12 °C is insufficient to allow long distance transport for international marketing. Because the chilling sensitivity often decreases as fruit ripen, lower temperatures (5 and 8 °C) in combination with a controlled atmosphere of 5 kPa O₂ plus 10 or 25 kPa CO₂ were tested to determine whether the quality of tree-ripe mangoes could be maintained longer without chilling injury (CI).

Tree-ripe 'Tommy Atkins' and 'Keitt' mangoes were stored for 14 or 21 days, respectively, in air or controlled atmosphere (CA) at 5 or 8 °C. Respiration rates were below 10 mL kg^-1 h^-1 during CA storage and increased three-fold during a 3-day shelf life period at 20 °C. Ethanol synthesis of fruit stored in 25 kPa CO₂ , but not 10 kPa CO₂ , increased during storage and remained high during shelf life, indicating physiological stress. Elevated electrolyte leakage and 1-aminocyclopropane-1-carboxylic acid concentrations in both cultivars stored in 25 kPa CO₂ also indicated that mesocarp tissues were injured by the higher CO₂ level. No CI symptoms were observed in air or CA at either 5 or 8 °C.

Storage of tree-ripe mangoes in 5 kPa O₂ plus 10 kPa CO₂ at either 5 or 8 °C best maintained the quality of Tommy Atkins and Keitt fruit for 14 or 21 days, respectively, without evidence of either atmosphere injury or CI. © 2020 Society of Chemical Industry.