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`Haden' and `Tommy Atkins' mangoes ( Mangifera indica  L.) were stored in air, 2, 3, 4 or 5 kPa O 2  plus N 2 , or 25 kPa CO 2  plus air for 14 days at 15 °C or 21 days at 12 °C, respectively, then in air for 5 days at 20 °C to determine their tolerance to reduced O 2  levels for storage times encountered in typical marine shipments. All low O 2  treatments reduced mature green mango respiration (CO 2  production), however, elevated ethanol production occurred in 2 and 3 kPa O 2  storage, with the levels two to three times higher in `Tommy Atkins' than `Haden'. In contrast, `Haden' fruit at the onset of the climacteric also accumulated ethanol in 4 kPa O 2  and produced 10 to 20-fold more ethanol in 2 and 3 kPa O 2  than preclimacteric fruit. While there were no visible injury symptoms, off flavor developed in mature green fruit at 2 kPa O 2  and in ripening initiated fruit at 2 and 3 kPa O 2 . Ethanol production was not affected by storage in 25 kPa CO 2 . Ethylene production was reduced slightly by low O 2 , however, `Haden' fruit also showed a residual inhibitory effect on ethylene production after 2 or 3 kPa O 2  storage, while `Tommy Atkins' fruit stored in 2 kPa O 2  produced a burst of ethylene upon transfer to air at 20 °C. Fruit firmness, total sugars, and starch levels did not differ among the treatments, but 2, 3 or 4 kPa O 2  and 25 kPa CO 2  maintained significantly higher acidity than 5 kPa O 2  or air. The epidermal ground color responded differently to low O 2  and high CO 2  in the two mango cultivars. Only 2 kPa O 2  maintained `Haden' color better than air, while all low O 2  levels maintained `Tommy Atkins' color equally well and better than air. High CO 2  was more effective than low O 2  in maintaining `Haden' color, but had about the same effect as low O 2  on `Tommy Atkins'. Results indicate that preclimacteric `Haden' and `Tommy Atkins' mango fruit are able to tolerate 3 kPa O 2  for 2 or 3 weeks at 12 to 15 °C and that tolerance to low O 2  decreases as mangoes ripen. Results also show that low O 2  and high CO 2  affect mango ripening differentially.

Mango Tolerance to Reduced Oxygen Levels in Controlled Atmosphere Storage