Influence of temperature on physicochemical changes in mango fruit during storage
By: Badshah Islam, Abdur Rab
Key Words: Mango, Storage, Quality attributes, Temperature
Int. J. Biosci. 8(2), 138-148, February 2016.Certificate
Mango fruits cannot be stored for longer time at ambient temperature due to its highly perishable nature. By contrast low temperature storage may cause chilling injury. Therefore, the storage performance of mango cv. “Langra” fruits at different temperatures was investigated to optimize the temperature for storage of mango fruit. The experiment was laid out in Completely Randomized Design with three repeats. Fruits were stored at 5, 10 and 15 ± 1 ºC for 0, 5, 10, 15, 20, 25 and 30 days and evaluated for fruit firmness (kg cm-2), TSS (°Brix), titratable acidity, reducing sugars and non-reducing sugars after completion of the respective storage period. TSS (°Brix) and reducing sugars increased with the rise in temperature and storage duration. Fruit firmness (kg cm-2), titratable acidity and non-reducing sugars exhibited an inverse relation with storage temperature and duration. The interaction of storage durations and temperatures revealed the highest TSS (18.67 °Brix) and reducing sugars (4.57%) in fruits stored for 30 days at 15 ± 1 ºC. Fruit firmness, titratable acidity and non-reducing sugars were the highest on day 0 however, after 30 days these treatments were higher (10.16 kg cm-2), (1.64%) and (6.92%) respectively, at 5 ± 1 ºC as compared to 10 and 15 ± 1 ºC. It was concluded that if the incidence of chilling injury is overcome, the quality of mango fruit could be maintained for longer time in storage at 5 ± 1 ºC otherwise fruits may be stored at 10 ± 1 ºC.