Effects of storage on fruit color, flesh firmness, respiratory rate and several principal compounds in fully matured mango fruit (Mangifera indica L. 'Irwin') cultured in plastic house

摘要

The fully matured fruits (mature red stage) cultured in a plastic house at Yuasa Experimental Farm, Kinki University were picked on September 12, 1995 and stored under various conditions. The conditions of storage were as follows; (I) Group 1: 25 deg C centre dot 3 days (sample number 1-a), 25 deg C centre dot 3 days + 4 deg C centre dot 3 weeks ("1-b), 25 deg C centre dot 3 days + 4 deg C 6 weeks ("1-c). (2) Group 2: 4 deg C centre dot 3 weeks (" 2-a), 4 deg C centre dot 3 weeks + 25 deg C centre dot 3 days ("2-b), 4 deg C centre dot 6 weeks ("2-c), 4 deg C centre dot 6 weeks + 25 deg C centre dot 3 days ("2-d). Each sample was analyzed for Hunter's color of fruits, flesh firmness, respiratory rate and contents of principal compounds (polysaccharides, free sugars and organic acids), and was applied to organoleptic test. The L and b values of the peel expressed by Hunter's color decreased slightly in general, but the a value increased strikingly. The a value of flesh from 1-c sample only increased slightly, but the value of the other samples did not increased. Decreasing of whole flesh firmness was observed for all samples. The decline of respiratory rate was recognized remarkably for samples from 1-b, 1-c, 2-a and 2 c. In all samples, the contents of AIS and starch decreased about by half, while the content of pectin decreased gradually during the storage. The content of sucrose which is dominant sugar in the fruit decreased gradually. Glucose content in l-a or 1-b and c samples decreased or slightly decreased, but the content in 2-a, b, c and d samples increased slightly. Also, the content of citric acid developed a tendency to decreasing, while malice acid to increasing. The weight loss of the fruit became to higher as the periods of storage grew longer. The results of organoleptic test for all samples were 1-a > 1-b > initial> 2-a>=2-b>2-d>2-c>=l-c. From the results, it seems to be consider that fully matured 'Irwin' mango fruit could be preserved for approximately 3 weeks at 4 deg C.