Low storage temperature for tree ripe mangoes under controlled atmospheres with elevated CO 2 concentrations

BACKGROUND Tree‐ripe mangoes are of a better quality than the more commonly marketed mature‐green fruit. However, the postharvest life of tree‐ripe mangoes at the chilling threshold temperature for mature‐green fruit of 12 °C is insufficient to allow long distance transport for international marketing. Because the chilling sensitivity often decreases as fruit ripen, lower temperatures (5 and 8 °C) in combination with a controlled atmosphere of 5 kPa O 2 plus 10 or 25 kPa CO 2 were tested to determine whether the quality of tree‐ripe mangoes could be maintained longer without chilling injury (CI). RESULTS Tree‐ripe ‘Tommy Atkins’ and ‘Keitt’ mangoes were stored for 14 or 21 days, respectively, in air or controlled atmosphere (CA) at 5 or 8 °C. Respiration rates were below 10 mL kg −1 h −1 during CA storage and increased three‐fold during a 3‐day shelf life period at 20 °C. Ethanol synthesis of fruit stored in 25 kPa CO 2 , but not 10 kPa CO 2 , increased during storage and remained high during shelf life, indicating physiological stress. Elevated electrolyte leakage and 1‐aminocyclopropane‐1‐carboxylic acid concentrations in both cultivars stored in 25 kPa CO 2 also indicated that mesocarp tissues were injured by the higher CO 2 level. No CI symptoms were observed in air or CA at either 5 or 8 °C. CONCLUSION Storage of tree‐ripe mangoes in 5 kPa O 2 plus 10 kPa CO 2 at either 5 or 8 °C best maintained the quality of Tommy Atkins and Keitt fruit for 14 or 21 days, respectively, without evidence of either atmosphere injury or CI. © 2020 Society of Chemical Industry