CHILLING INJURY AND PHYSICO-CHEMICAL ATTRIBUTES OF MANGO FRUIT INFLUENCED BY LOW TEMPERATURE STORAGE
B. Islam*1, A. Rab2, F. Shah1 and A. Ali1
1Department of Agriculture, Abdul Wali Khan University, Mardan; 2Department of horticulture, The University of Agriculture, Peshawar
*Corresponding author: badshahislam@gmail.com
ABSTRACT
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. ‘Langra’ fruit 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 technology is available for alleviation of chilling injury, it may be stored at 10 ± 1 ºC instead of 5 ± 1 ºC.
Key words: Mango, storage, temperature, chilling injury, ion leakage. |
