Composition, sensory quality and respiration during ripening and storage of edible wild mango (Irvingia gabonensis)

Abstract

The effects of tree and room ripening and of storage at chill temperatures and at 26–29°C on the sensory quality, composition and respiration of edible wild mango fruits were investigated. Fruits harvested at the mature green stage and ripened at 26–29°C were slightly preferred to tree-ripened fruits in colour and texture. Apart from a lower moisture content, room-ripened fruits were comparable in composition with tree-ripened fruits. During storage at 26–29°C, CO2 production increased sharply from 22 ml kg-1 h-1 at the end of the first day, reaching a maximum of 91 ml kg-1 on day 5 and declining thereafter; O2 consumption followed a similar trend. The respiratory climacteric coincided with the onset of ripening. Fruits held at 12–15°C developed symptoms of chilling injury including pitting and black spots in mature green fruits, and brownish discoloration, pitting, surface scald, excessive softening and decay in ripe fruits.