Technical annual report 2000-01
Dept. of Regional Development, Primary Industry, Fisheries and Resources technical annual report; Department of Regional Development, Primary Industry, Fisheries and Resources technical and annual report; Reports; PublicationNT; Technical bulletin (Northern Territory. Dept. of Primary Industry and Fisheries) ; no. 295
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Agriculture -- Northern Territory -- Periodicals; Fisheries -- Northern Territory -- Periodicals
Dept. of Primary Industry and Fisheries
Technical bulletin (Northern Territory. Dept. of Primary Industry and Fisheries) ; no. 295
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Technical Annual Report 2000/01 137 Table 3. External quality parameters of mangoes stored in various temperature regimes Disease Lenticel spottingTreatment % Fruit with disease Average % surface area % Fruit with spotting Severity Ideal 33 3.8 38 2.0 Low Temperature 77 1.7 45 1.8 2 day break 70 2.3 55 2.0 3 day break 70 1.9 36 1.8 1 day delay 37 5.0 26 1.8 Ambient 36 3.7 36 1.6 Fruit which were stored at ambient temperature for two to three days, appeared to take longer to reach eating soft. This is due to the subsequent storage of the fruit at 15C afterwards. Storing fruit at 15C slowed the ripening process at any stage. Fruit kept at ambient temperatures became eating soft two days earlier than fruit which was kept at 22C. Mangoes stored at ambient temperatures also had higher acidity and higher number of internal disorders, at 16%. This is equivalent to three fruit in a carton of 18. These conditions are similar to that of non-refrigerated transport of mangoes. Delaying reaching the cool room by one day had less of an effect on fruit eating quality than anticipated. Acidity was higher but everything else was comparable to the fruit in the ideal treatment. Disease was increased in fruit that had been stored at low temperatures, or fruit which had a break in the cold chain. The most common diseases were black spot, with lower levels of anthracnose and stem end rot. These diseases increase rapidly once the fruit reaches eating ripe. The number of internal disorders such as jelly seed or soft nose also increased to 10% of fruit when they were left out at ambient temperatures for three days. No effects on average eating quality or brix were determined between any of the treatments. All fruit showed good skin colour with over 90% of the fruit surface area yellow when the fruit reached eating soft. Conclusions: This data should help mango growers interpret what effects problems with the handling chain or cold storage of mangoes will have on their product. It is not a prescription for the best conditions, but should give some information on implications of breaks in the cool chain. Fruit held at low temperatures tends to have more disease. This is most likely because the fruit is older. This has implications for shipping, and also if the cool chain is broken. Internal disorders such as jelly seed increase when fruit is left at ambient temperatures for more than two days. Days to eating soft are reduced when mangoes are stored at ambient temperatures. Delaying cooling reduced shelf life of mangoes by one day compared to mangoes which were put into cool store straight after harvest. Removal of the fruit to ambient temperatures increased weight loss compared to fruit which was cool stored directly after harvest, and to fruit which was left at ambient temperatures for one day before cooling.