Effect of plastic film packaging at 8 deg C on the quality of imported ‘carabao’ mango stored at 20 deg C after breaking the packaging

摘要

‘Carabao’ mangoes of PCI-4 (Peel color index-4= more yellow than green) were stored in polyethylene film bags (20 #mu#m thickness, perforated and sealed=PE20) for 7 days at 8 deg C and transfered to 20 deg C for ripening after breaking the packaging. Peel color in all the mangoes was still PCI-4 during storage at 8 deg C, but developed to PCI-6 (full yellow) on day 4 at 20 deg C. The avalues of peel in all the fruits were also increased at 20 deg C. Content of acetaldehyde was the highest in PE20 fruit on day 4 at 20 deg C. Sucrose and fructose were increased and glucose was decreased in all the fruits during storage at 8 deg C and 20 deg C. Citric acid was decreased in all the fruits during storage at 8 deg C and 20 deg C. However, the tendency of increase in total sugars and of decrease in citric acid was lower in PE20-fruit than in others. A perforated package of PCI-4 mangoes at 8 deg C was effective to keep the quality of fruits after ripening at 20 deg C after breaking the packaging.