Effect of ripening temperature on quality and compositional changes of mango (Mangifera indica L.) cv. Kensington

Abstract

Preclimacteric mangoes (Mangifera indica L.)cv. Kensington were treated with ethylene (200 µL/L) for 36 h, then ripened under a range of temperatures from 13 to 30°C and under 2 diurnal temperature regimes (18/24°C in 12/12 h and 18/6 h cycles). Fruit were assessed for quality (skin colour, pulp colour, eating quality) and compositional changes over the ripening period. Fruit that was ripened at 18-22°C achieved the highest quality scores, with all quality parameters reaching a maximum within about 2 days of each other. Diurnal temperature cycling provided no advantage over non-cycled temperatures. Fruit ripened at 13 and 30°C had lower skin colour quality scores, related to poor carotenoid development and high chloropnyii retention, respectively. The poor carotenoid development at 13°C also resulted in lower pulp colour quality scores. Eating quality was significantly lower at 13 and 30°C, related to the slow decline in titratable acidity and poor flavour, respectively. Quality parameters became unsynchronised at 13 and 30°C, with skin colour quality reaching a maximum 5 days earlier than eating quality at 13°C, and 3 days later at 30°C.