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Temperature Conditioning In Alleviating Chilling Injury Of The 'Julie' Mango

Author

Listed:
  • Mohammed, A.
  • Sankat, C. K.

Abstract

A 35-day storage and ripening trial was conducted on mature green 'Julie' mangoes. Fruits were conditioned by a stepwise reduction in temperature of 3 or 5 °C per day and eventually held at 5 °C. Their storage and ripening behaviour were compared to fruits held at a fixed temperature ο f 5 °C from the day of harvest. Temperature conditioning or a stepwise réduction in temperature significantly reduced the level of chilling when compared to fruits stored at the fixed 5 °C. Additionally, it was also found that cooling rates significantly affected the onset of the time of chilling injury. During the trial a number of chemical and sensory parameters of the fruits were analyzed: total soluble solids (TSS), titratable acidity (TA), suganacid ratio (TSS/TA), fruit colour, chilling index, decay and shrivelling.

Suggested Citation

  • Mohammed, A. & Sankat, C. K., 1995. "Temperature Conditioning In Alleviating Chilling Injury Of The 'Julie' Mango," 31st Annual Meeting, July 10-14, 1995, Dover, Barbados 257084, Caribbean Food Crops Society.
    • Handle: RePEc:ags:cfcs95:257084
    DOI: 10.22004/ag.econ.257084
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