Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning

Abstract

SummaryThe influence of ripening temperature and cold conditioning of pre‐climacteric fruits on the incidence of chilling injury (CI) in ripe mango fruits cv. Alphonso during refrigerated storage was investigated. Fruits previously held and ripened at tropical ambient temperature (AT, 27–34°C) developed CI (skin staining or browning) when ripe fruits were subsequently stored at 5, 10, or 15°C for shelf‐life extension. Fruits held and ripened at 20°C1°C, RH 85–90% showed little evidence of CI when subsequently stored at 5 or 10°C up to 14 days. Chilling injury in ripe mangoes was also avoided by holding pre‐climacteric fruits for a minimum period of 30 days at 10°C and then ripening them at 27–34°C. The quality of the ripe mangoes remained good during cold storage for 7 days and were acceptable until 10–14 days with minimal changes in texture, flesh colour, carotenoids, total soluble solids, titratable acids and ascorbic acid. Shelf‐life of ripe mangoes can thus be extended under refrigeration by pre‐storage conditioning.