Abstract:
Chok Anan mangoes were harvested at mature green stage (90 days after full bloom) and storedunder controlled atmosphere (CA) of low O2 (3 and 5%O2), elevated CO2 (5 and 10%CO2),combined low O2 (3 and 5%O2) and high CO2 (5 and 10%CO2) and superatmospheric oxygen (40,60 and 80%O2). Fruits in ambient atmosphere (21% O2+0.03%CO2) served as control. Storage wasdone at 13 oC and 90 + 5% RH. Results showed that 10%CO2 was the most promising CA treatmentin reducing respiration rate and ethylene production, delaying firmness and peel and fresh colorchanges, maintaining quality, and increasing shelf life to longer than 30 days. Ethanol did notaccumulate to detectable off flavor levels, hence overall acceptance of the fruits was highest amongtreatments. Other low O2 and/ or high CO2 treatments resulted in shorter storage life of about 20-25days due to rapid ripening. On the other hand, superatmospheric levels of oxygen enhancedrespiration and ethylene production, resulting in more rapid ripening and senescence as compared toother CA treatments. The fruits lasted in storage for only 15 days or shorter than the shelf life offruits stored in air of about 20 days.