RT Journal
T1 CHILLING INJURY AND PHYSICO-CHEMICAL ATTRIBUTES OF MANGO FRUIT INFLUENCED BY LOW TEMPERATURE STORAGE
A1 B. Islam
A1 A. Rab
A1 F. Shah
A1 A. Ali
JF Journal of Animal and Plant Sciences
JO JAPS
SN 1018-7081
VO 28
IS 3
SP 761
OP 769
YR 2018
FD 2018/06/01
DO DOI NA
AB Mango fruit can not be stored for longer time at ambient temperature due to its highly perishable nature. Conversely, low temperature storage may also lead to chilling injury. Therefore, the storage performance of mango cv. Langrafruit at different temperatures was investigated to optimize the temperature for its storage. Mango fruits were stored at 5, 10 and 15 ± 1 ºC for 0, 5, 10, 15, 20, 25 and 30 days and evaluated for weight loss (%), fruit juice pH, ascorbic acid, chilling injury score and ion leakage (%) after completion of the respective storage period. Weight loss and pH increased with the increase in temperature and storage duration. The ascorbic acid exhibited an inverse relation with storage temperature and duration. Chilling injury score increased with the extension in storage duration but was lower at higher temperatures. Ion leakage (%) was the highest in fruits exposed to 15 ± 1 ºC followed by 5 ± 1 ºC whereas, it was the least at 10 ± 1 ºC and increased when storage duration was prolonged. It was concluded that chilling injury occurs after 10 days in mango cv. Langra fruit at 5 ± 1 ºC and if no technoylo igs available for alleviation of chilling injury, it may be stored at 10 ± 1 ºC instead of 5 ± 1 ºC. quality and consumers acceptance (Rathore, 2007) . Tish
K1 Mango, storage, temperature, chilling injury, ion leakage.
PB Pakistan Agricultural Scientists Forum
LK https://thejaps.org.pk/AbstractView.aspx?mid=2018-JAPS-312