Major components of mangosteen (Garcinia mangostana L.) fruit quality include pericarp hardening, and shrinkage of both the stem and the sepals (calyx). At room temperature in South-East Asia (29-30 deg C) the fruit remains acceptable for about 6-8d. To determine optimum storage temperature, fruit were stored at 3 deg , 6 deg and 12 deg C (88-90 percent r.h.). Unacceptable chilling injury symptoms were found within 5 d at 3 deg and 6 deg C. Symptoms were hardening of the pericarp, browning of theedible aril, and off-flavour. Early pericarp hardening was not correlated with increased lignin synthesis, but elevated lignin levels preceded hardening at later stages. Storage at 12 deg C produced acceptable levels of chilling symptoms, and thereforeresulted in the longest storage life (20 d). Storage life at 12 deg C was limited by shriveling of the calyx and stem end. Calyces and stems were dipped in various concentrations of benzyladenine (BA), gibberellic acid (GA_3) and 1-naphthaleneacetic acid(NAA), either alone or combination, prior to storage at 12 deg C. BA delayed calyx and stem shriveling during storage, thereby allowing at least 25 d of storage. It is concluded that storage of mangosteen at 3 and 6 deg C induced unacceptable pericarp discoloration and pericarp hardening whereas storage at 12 deg C did not. Dipping in BA can be used to extend the storage period at 12 deg C.
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