Effect of Modified Atmospheres on Quality and Chilling Injury of 'Nam Dok Mai' Mango Fruits

Abstract

'Nam Dok Mai' mango fruits at the age of 95-100 days after full bloom were kept in polyethylene (PE, 31 µ thickness) and polypropylene (PP, 39 µ thickness) bags with the size of 12" x 17" and had 0 and 8 pinholes with and without ethylene absorbent (EA). Fruits were stored at 10°C with 90-93% RH. Fruits kept in 8 pinholes PP bags with and without EA had the longest storage life of 21 and 23 days, respectively, while fruits in plastic baskets (control) had less than 5 days of storage life. Eight pinholes PP bags with and without EA had 12.38 - 14.94% CO₂ and 8.91 - 10.72% O₂ during storage period. These storage conditions reduced off-odor, off-flavor and chilling injury (CI) and delayed ripening of fruits. CO₂ injury and CI were increased depending on storage period. EA inside the PP apparently did not influence Cl and storage life. Fruits with CI showed brown-grayish skin brown pulp and dark brown endocarp, while seed coat and cotyledon were dark in color. CO₂ injury showed only in PP bags without perforation whereas slight CI showed in all 8 pinholes PE and PP bags with and without EA.