HEAT-TREATMENT INHIBITS MANGO CHILLING INJURY

'Keitt' mango (Mangifera indica L.) were kept at 38C for 0, 24, or 48 hours before storage at 5C for 11 days. Nonheated fruit developed severe rind pitting and discoloration, whereas chilling injury symptoms decreased with increased duration at 38C. Respiratory rates were slightly higher in nonheated than in heated fruit. Nonheated fruit produced a transient burst of ethylene evolution following transfer to 21C; heated fruit did not produce a similar burst. Firmness was similar in nonheated and heated fruit at the time of transfer to 21C for ripening, but was slightly higher in nonheated fruit after 3 and 6 days of ripening. Soluble solids concentration was higher in heated than in nonheated fruit at the time of transfer to 21C, but was similar after 9 days at 21C. Commission Internationale de l'Eclairage a* and b* flesh values were higher in heated than in nonheated fruit. Results of this study indicate that mango tolerance to chilling temperatures may increase after prestorage heat treatment.