Agriculture Reference
In-Depth Information
Table 6.5
Controlled Atmospheres (CA) Requirements for Various Cultivars of Mango.
CA Conditions
Cultivar(s)
O
2
(%)
CO
2
(%)
Temp. (°C)
Storage Period (days)
Reference(s)
Kensington Pride
2-4
4
13
30
McLauchlan and Barker 1992
2
6
13
35
Lalel
et al
. 2001, 2004a
Tommy Atkins
3
20 or 30
13
28
Abdulah and Basiouny 2000
3
0
12-15
21
Bender
et al
. 2000b
5
5
12-13
31
Lizana and Ochagavia, 1997
Delta R2E2
3
6
13
34
Lalel
et al
. 2005, Lalel and
Singh 2006
Kent
5
10
12-13
29
Lizana and Ochagavia 1997
Alphonso
0
7.5
8.3-10
35
Kapur
et al.
1962
Ameli
5
5
10-12
28
Kane and Marcellin 1979
Raspuri
0
7.5
5.5-7.2
49
Kapur
et al.,
1962
Irwin
5
5
8-12
28
Maekawa 1990
Haden
6
10
8
30
Bleinroth
et al
. 1977
Carlota, Jasmin,
Sao Quirino
6
10
8
35
Bleinroth
et al
. 1977
Keitt
5
5
13
-
Spalding and Reeder 1977
10
5
12
21
Pesis
et al
. 2000
South-East Asia
grown cultivars
5
5
13
Kader 1993
Rad
6
4
13
25
Noomhorn and Tiasuwan 1995
Chok Anan
2 or 5
0
15
28
Shukor
et al
. 2000
result in elevated ethanol production and damage to skin
colour development of the mangoes. Low O
2
concentra-
tions below 2% resulted in the accumulation of ethanol and
thus impaired the flavour quality of 'Tommy Atkins'
(Bender
et al
. 2000a) and 'Delta R2E2' mangoes (Lalel &
Singh 2006). The extent of ripeness also determines the
tolerance of mango to low O
2
concentration. 'Haden'
mangoes when stored for two weeks at the onset of the
climacteric peak produced ten times more ethanol than
pre-climacteric mangoes of the same cultivar (Bender
et al
.
2000a).
The earlier research on CA storage of mango was aimed
at maximising the storage life of mature green fruit with
less attention to flavour quality. Currently, due to stiff
competition in the international market and a need to fulfil
consumer indulgences, the research priorities have been
refocused more towards flavour and aroma quality of fruit
(Lalel & Singh, 2006; Lalel
et al
. 2004a). CA storage of
'Kensington' mangoes in atmospheres containing >6%
CO
2
increased the concentration of total fatty acids as well
as palmitic acid, palmitoleic acid, stearic acid and linoleic
acid (Lalel
et al
. 2004a). CA storage comprising 2% O
2
and
3% CO
2
or 3% O
2
in combination with 6% CO
2
at 13°C
seems to be promising for extending the shelf life of the
'Kensington Pride' mango while still maintaining a high
concentration of the major volatile compounds responsible
for the aroma of ripe mangoes. Another approach is to
subject the tree ripe fruit to CA storage which can yield the
storage life of 2-3 weeks that is generally considered
enough for sea freight and distribution of fruit at the
destination market (Brecht
et al
. 2003). The applications of
CA in preventing chilling injury and insect disinfestation
are both discussed in detail in later sections.
Low-pressure storage (LPS)
Low-pressure storage (LPS), also known as hypobaric
storage, has been found useful for long-term storage of
mangoes (Burg 2004). The storage life of 'Haden' mangoes
was enhanced to 8 and 13 days at room temperature when
these were stored in LPS at a pressure of 200 and
150 mmHg, respectively (Burg & Burg 1966). With the
reduction of pressure to 76 or 152 mm Hg at 13°C for three
weeks, 'Irwin', 'Tommy Atkins' and 'Kent' mangoes
exhibited 3-5 days delay in softening during ripening upon
removal to ambient atmosphere (Spalding & Reeder 1977).
Anthracnose and stem-end rot diseases were also
