Eating quality of ethylene-ripened Harumanis mangoes after cold storage

P.F. Lam and L.S. Wong

Abstract

Harumanis mangoes softened after 1 week of storage at 15°C. Seventy percent of fruit stored at 10°C also softened after 1 week. Harumanis mangoess toredf or 0 and 1 week at 10 °C and then ripeneda t 25°C with 5 µL/L ethylene for 24h and left for 5 days had better mesocarp colour, sweetness and overall acceptability than the non-ethylene-treated fruit. There were no differences in the total soluble solids, pH and total titratable acidity between the treatments. Fruit which were stored at 15°C for 1 week and 2 weeks had better eating quality than fruit stored at 10'C but when stored for 3 weeks and 4 weeks the fruit from 10°C were better.

Full Text (407 KB)