Postharvest treatments to reduce chilling injury symptoms in stored ...

3.5.2 Quality of mangoes after storage
The quality of the control and the CI-treated mangoes was assessed after 21 days
of storage at the prescribed temperatures and the results are presented and discussed
below.
(a) Skin and flesh color
As shown in Tables 3.2 and 3.3, noticeable changes in the skin and flesh color
occurred during storage. After 21 days of storage, mangoes skin was darker (lower L*
value), slightly more red (greater a* value) and less yellow (lower b* value). Comparison
among the four CI-treatments tested (Table 3.4) indicated that the HWT yielded the
lightest colored fruits with more red and yellow. MJ-treated fruits were slightly bright
(greater L* value) more yellow in skin color as compare to control fruits while the
difference between MJ and DPA CI-treated fruits were not significant at 0.05 level.
Aside from this observation, no specific trend could be derived from the data.
As shown in Table 3.5 the analysis performed to assess the effects of storage
temperatures on mango skin color did indicate that fruits stored at 1 ºC were brighter
(greater L* value), slightly more red (greater a* value) and less yellow (lower b* value)
in color. Difference in L*, a* and b* values among 7 and 10 ºC were small and not
significant at 0.05 level. No specific trends could be derived from the data.
Color measurements made on the flesh portion of the fruits indicated that after
storage (Tables 3.2 and 3.3), the color was not as bright, less red and less yellow as that
measured on fruits before storage. As shown in Table 3.4, it is interesting to note that the
best color retention was observed on the control treatment with both the L* and b* values
significantly greater than those of other CI-treatments. Differences in L* and a* among
the three other CI-treatments were small and most were not significant at the 0.05 level.
The flesh portion of the HW CI-treated fruits was significantly more yellow than control
or DPA CI-treated fruits, but not significantly different from MJ CI-treated fruits. As
shown in Table 3.5, best flesh color retention was observed on mangoes stored for 21
days at 1 ºC with both L* and a* values significantly greater than those observed at the
other temperatures. In most cases, differences in flesh color expressed as a* and b* for
the mangoes stored for 21 days at 4, 7 or 10 ºC were not significant at the 0.05 level.
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