Effects of Maturity Stage and Storage Temperature on the Quality of ‘Langra’ Mango (Mangifera indica L.) Fruit

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The effects of different stages of maturity (mature green, until 20 to 40% of change in color), two treatments of cool water (5 ?C for 5' and 10 ?C for 15min.), two treatments of hot water (50 ?C for 15 min. and 55 ?C for 5 min.) ), two temperatures (10 and 14 °C) of storage vs. six time periods (0, 5, 10, 15, 20 and 25 days) on shelf life and storage time of ‘Langra’ mango fruit were studied in two separate studies. Results indicated that, fruit firmness and acidity significantly decreased, but flavor index and other such sensory traits as skin color, aroma, taste and quality were significantly increased, with increase in maturity stage and storage time duration. Cool water treatments resulted in the highest level of fruit firmness along with the lowest index levels of flavor index, skin color and aroma, as compared with control and with hot water treatments. Both storage temperatures (10°C and 14°C) slowed down ripening, but storage temperature at 10 °C was more effective in reducing fruit flavor index, pH, skin color, aroma, taste and quality, and with le increasing acidity and fruit ?rmness, as compared with storage temperature of 14 °C. The data presented in this paper suggest that harvest in mature green stage, and an application of cool water treatment and storge of the fruit at 10°C delays mango fruit ripening.

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