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Composition, sensory quality and respiration during ripening and storage of edible wild mango (Irvingia gabonensis)
Author(s) -
JOSEPH K.,
AWORH O. C.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01170.x
Subject(s) - ripening , horticulture , climacteric , respiration , softening , composition (language) , chemistry , food science , botany , biology , linguistics , statistics , philosophy , menopause , mathematics , genetics
The effects of tree and room ripening and of storage at chill temperatures and at 26–29°C on the sensory quality, composition and respiration of edible wild mango fruits were investigated. Fruits harvested at the mature green stage and ripened at 26–29°C were slightly preferred to tree‐ripened fruits in colour and texture. Apart from a lower moisture content, room‐ripened fruits were comparable in composition with tree‐ripened fruits. During storage at 26–29°C, CO 2 production increased sharply from 22 ml kg ‐1 h ‐1 at the end of the first day, reaching a maximum of 91 ml kg ‐1 on day 5 and declining thereafter; O 2 consumption followed a similar trend. The respiratory climacteric coincided with the onset of ripening. Fruits held at 12–15°C developed symptoms of chilling injury including pitting and black spots in mature green fruits, and brownish discoloration, pitting, surface scald, excessive softening and decay in ripe fruits.