30B-18 |
Temperature effects on Ataulfo mango ripening |
B. TOVAR-GOMEZ1, A. Dueñas-Zamudio, A. Fonseca-Renteria, M. Mata-Montes de Oca, and H. S. Garcia5. (1) Laboratorio de Investigacion en Alimentos, Instituto Tecnologico de Tepic, Apdo. Postal 634, Tepic, Nay., 63000, Mexico, (2) UNIDA, Instituto Tecnologico de Veracruz Due to increased demand of tropical fruits, producing countries have increased their output and trade to large markets as the US. The Ataulfo mango variety was developed in the Mexican state of Chiapas only a few years ago and little is known about its physiology and storage. Since handling of the fresh fruit is important for best marketability, it is necessary to generate basic data for handling of this variety. The present work was undertaken to evaluate the effect of storage temperatures above the chilling injury range on physiological and compositional parameters during the ripening of Ataulfo mangoes. Physiologically mature Ataulfo mangoes were collected from a local grower. The fruits were washed with Benomyl (1 g/l) and stored at 25 (control), 19 or 14 °C. Samples were withdrawn at regular intervals and allowed to ripen at 25 °C. Fruits were analyzed in triplicate for respiration rate (RR), ethylene production (EP), total soluble solids (TSS), titratable acidity, pH and textural firmness. ANOVA was used to evaluate the data. RR displayed a climacteric in the range of 50 to 150 ml/CO2/kg-h between days 8 and 20, depending on the storage temperature. Maximal EP was found in all cases immediately after the respiration climacteric was detected. Storage temperatures of 19 or 14 °C delayed the rate of physiological changes associated to ripening. While no changes were noted at 19 °C, a maximum of 12 days is suggested in order to keep deviations from occurring when mangoes are further ripened at 25 °C. Handling Ataulfo mangoes at 19 °C can delay the ripening process for up to 12 days. This variety appeared to be chill-sensitive and studies on chilling injury are needed.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
|