Refrigerated Storage Of The Julie Mango

The shelf-life of the Julie mango was investigated with respect to the temperature and time in storage. Fruits were stored underambient conditions (28°C), and at refrigerated temperatures (6°C, 10°C and 14°C). On the day of harvest and at 7 day intervals, fruits were removed from storage and chemically and physically analysed. Weight and volume loss in storage, fruit firmness, starch content, total soluble solids and acidity were measured. On removal from storage some fruits were allowed to ripen under ambiant conditions after which they were similarly analysed. Fruits kept under ambient conditions were used as the control, and these were analysed as they ripened. Fruits under ambient conditions ripened after a maximum of 8 days while fruits stored at 14°C ripened in storage after 21 days to an acceptable quality. Fruits at 6°C and 10°C did not attain any significant degree of ripeness in storage up to 42 days. At this time however, there were signs of chilling injury, particularly for fruits held at 6°C. At 10°C a storage life of 4 weeks appears promising. ----- La conservation de la mangue Julie a été étudiée en fonction du temps et de la température. Les fruits sont conservés dans les conditions ambiantes à 28°C et aux températures de 6°C, 10°C et 14°C. Les fruits sont analysés chimiquement et physiquement le jour de la récolte et 7 jours après conservation. Les pertes de poids et de volume au cours de la conservation, la fermeté du fruit, la teneur en amidon, les composés solubles totaux et l'acidité sont mesurées. A la sortie de la conservation certains fruits sont laissés à mûrir et analysés comme témoins et analysés dès maturation. Dans les conditions ambiantes les fruits mûrissent au bout de 8 jours alors que les fruits conservés à 14°C mûrissent après 21 jours avec une qualité acceptable. Les fruits à 6°C et à 10°C n'ont atteint aucun degré de maturation en conservation observable au bout de 42 jours. Au bout de ce moment apparaissent des signes de détérioration surtout sur les fruits à 6°C. A 10°C une conservation pendant 4 semaines parait prometteuse.