Effect of slicing on the rate of respiration, ethylene production and ripening of mango fruit

The effects of slicing on the rate of respiration and ethylene production and on total soluble solids (TSS) content, texture and microbiological contamination in Julie and Graham mangoes were examined. Effects varied with cultivar, the stage of ripeness and storage temperature. For mature-green fruit of both cultivars, the respiration rates were highest in cut fruit immediately after slicing, decreasing significantly within the first 12 h of storage at both 5C and 10C and remaining sustained at levels above that of intact fruit throughout the storage period. The effect of slicing on half-ripe and firm-ripe fruit was an initial increase in respiration rate followed by a decline to levels equal to that of intact fruit. Slicing had no measurable effect on ethylene production. TSS content was greatest in sliced tissue at the higher temperatures while there was no effect of slicing on tissue firmness. Generally, storage at lower temperatures reduced the negative effects of wounding, including the level of microbial contamination.