Chilling injury during storage influences ripening process in Kensington Pride mango fruit.

摘要

Cool storage is usually employed to extend the shelf life of fruits, but mango (Mangifera indica L.) fruit are susceptible to chilling injury (CI) when stored below 13 degrees C. In the present study mature fruit of mango cv. Kensington Pride were stored at 5 and 15 degrees C for two weeks and allowed to ripen at 22 degrees C to assess the development of chilling injury (CI), and fruit ripening process including fruit firmness, respiration rate, beta -carotene, TSS/acid ratio, reducing, non reducing and total sugars during the ripening period of 11 days. CI symptoms were observed during ripening period on the fruit stored at 5 degrees C and no symptoms were noticed in the fruit stored at 15 degrees C. The CI symptoms increased as the ripening process was progressed at 22 degrees C on the fruit stored at 5 degrees C. CI developed during low temperature storage (5 degrees C) suppressed fruit respiration rate. CI induced during low temperature storage reduced fruit colour development, weight loss, beta -carotene, TSS/acid ratio, reducing, non-reducing and total sugars and increased fruit firmness and acidity during ripening as compared to the fruit stored at 15 degrees C. In conclusion chilling injury during storage hindered the normal ripening process of the fruit and some chill-injured fruit failed to ripen.