Low temperature controlled atmosphere storage for tree-ripe mangoes (Mangifera indica L.)

Our work with CA storage of mangoes indicates that using riper fruit for storage allows lower storage temperatures to be used. Mature-green 'Tommy Atkins','Haden', 'Keitt' and 'Kent' mangoes can tolerate and benefit from 3-4% O-2 plus 25% CO2 for 3 weeks at 12 degrees C, while tree-ripe fruit tolerated and benefitted from the same levels of O-2 and CO2 for 3 weeks at 8 degrees C or 5% O-2 plus 10% CO2 for 3 weeks at 5 degrees C with no evidence of chilling injury. Storing tree-ripe mangoes in CA at 12 degrees C for even 2 weeks was not successful due to lack of shelf life following storage. Symptoms of CO2 injury in mango involved irreversible inhibition of ripening upon transfer to air at the ripening-conducive temperature of 20 degrees C, which was characterized by abnormal, grayish, epidermal color, inhibition of normal aroma development, and appearance of off flavors. Low O-2 injury also caused irreversible inhibition of ripening, especially chlorophyll degradation, which resulted in abnormal color development. The most sensitive indicator of atmospheric stress in mango was found to be elevated ethanol production (anaerobiosis). Injurious levels of O-2 and CO2 inhibited the production of ethylene by the fruit in an irreversible manner by inhibiting the enzymes ACC synthase and ACC oxidase, respectively. Less extreme levels of O-2 and CO2 acted at the same sites to reversibly inhibit ethylene production.