Mango Production, Postharvest Physiology and Storage - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 261

Oke, 1983). Tree-ripe 'Keitt' and 'Tommy Atkins' mangoes
couldbestoredfor2weeksat5 ◦ C without CI development
or during a subsequent 5-day period at 20 ◦ C (Bender, 1996;
Bender et al., 1996). Immature fruit (fruits with shoulders
below the pedicel insertion) succumbed to CI after 18 days
at 5 ◦ C, with symptoms increasing in severity on warming
(Mohammed and Brecht, 2002).
The shelf life of mangoes kept in the evaporative cooling
unit (14.33 ◦ to 19.26 ◦ C and 70.15% to 82.4% RH) was
increased from 3 to 28 days, compared to storage at ambient
conditions (Tefera et al., 2007).

age was found to reduce the respiration rate, ripening, and
spoilage in 'Baneshan' mangoes (Narayana, 1989).
'Alphonso' mangoes packed in microperforated D-955
film could be stored for 1 month at 8 ◦ C in unripe hard green
condition. These fruits could be ripened normally within a
week after removing the film and keeping at ambient tem-
perature without any CI symptoms and with good surface
and pulp color (in terms of L, a, b, and carotenoid con-
tent), firmness, and good sensory quality (Rao et al., 2003)
(Fig. 14.4).
Individually shrink-wrapped mangoes (cv. 'Bangana-
palli' and 'Alphonso') could be stored for 5 weeks at 8 ◦ Cin
unripe hard green condition without any CI symptoms. The
shrink-wrapped fruits ripened normally after removing the
film and shifted to ambient temperature within a week with
good surface yellow color (reflected by higher a, b values),
firmness and acceptable sensory quality. The

Modified atmosphere packaging (MAP)
The rapid development in semipermeable films and the
growing use of packaging material for prewrapping has
led to consideration of MAP as a viable alternative for
controlled atmosphere storage. Mango fruit wrapped in
0.08-mm-thick polyethylene (PE) bags, with and without
perlite-KMnO 4 , and stored for 3 weeks at 10 ◦ C before treat-
ment with ethylene, were ripened to normal color, texture,
and flavor (Esguerra et al., 1978). Prepackaging of 'Bane-
shan' mangoes in high molecular, high density polyethy-
lene (HM-HDPE) films during transportation was found
to reduce the rate of respiration, ripening, and weight loss
(Narayana, 1989).
The combined effect of fungicide (hot benomyl
1000 ppm) solution at 55 ◦ C for 5 min and seal packag-
ing in 0.01 mm PVC extended the storage life of MG 'Nam
Dok Mai' mango (Sosnrivichai et al., 1992) to 4 weeks
at 13 ◦ C without affecting fruit quality. Mangoes ('Tommy
Atkins' and 'Keitt') packaged in perforated (eight holes of
0.4 mm diameter/in 2 ) polyolefin (SM60M) films ripened
normally after 2-3 weeks storage at 14 ◦ C and an additional
week at 17 ◦ C, when film perforation was combined with
increased free volume inside the package by sealing the
fruit within polystyrene trays (Rodov et al., 1994). Dipping
of fruits in 500 ppm Carbendazim fungicide prior to stor-

-carotene
content was significantly higher in shrink-wrapped fruits
when compared to nonwrapped fruits (Fig. 14.5) (Rao and
Shivashankara, 2004).

β

Controlled atmosphere (CA) storage
CA storage is used to extend postharvest life during trans-
portation and storage, maintain mango fruit quality, and
slow fungal decay development. The CA requirements of
mangoes vary among cultivars and also depend on the har-
vest maturity. A slight variation in CA from its optimum
may result in the development of poor flavor quality of
mango. A very low O 2 and or high CO 2 concentration
shift the equilibrium from aerobic to anaerobic metabolism.
CA storage, supplemented with the optimum low tem-
perature, is widely known to extend the storage life and
to maintain the quality of tropical and subtropical fruits
(Yahia, 1998). CA storage has been used successfully to
extend the storage life of various commercial mango culti-
vars grown in different parts of the world, for example,
'Irwin' (Maekawa, 1990), 'Rad' (Noomhorm and

Figure 14.4. One-month MA-packed mangoes stored at 8 ◦ C (left) followed by 5-day ripening at room
temperature (right). For color detail, please see color plate section.