Jurnal Teknologi Pertanian Volume 8, Nomor 1, Juni 2017

FRUIT RIPENING AND QUALITY OF ‘KENSINGTON PRIDE’ MANGOES FOLLOWING THE CONTROLLED ATMOSPHERE STORAGE

M. F. Sumual*1), Z. Singh2), S. P. Singh, S. C. Tan3)

1)Jur. Teknologi Pertanian Fak. Pertanian UNSRAT,Manado. Indonesia. 2)Curtin Horticultural Research Laboratory Division of Science and Engineering, Curtin University of Technology, Perth, WA. 3)Department of Agriculture and Food of Western Australia, Perth, WA.

*Email: [email protected]

Abstract Hard mature green ‘Kensington Pride’ mangoes were stored in normal air (NA) or in controlled atmosphere (CA) chambers with combinations of 3% oxygen (O2) and three concentrations of carbon dioxide (CO2) i.e. CA1: 3%, CA2: 4%, or CA3: 5% at 13⁰C for 4 weeks followed by ripening at 21⁰C. The effects of CA on fruit quality during ripening were investigated. At fully ripe stage, fruits stored in CA were firmer and greener with concomitant lower reduction of chlorophylls compare to those stored in NA. All CA-stored fuit retained its skin carotenoids during ripening. The reduction of sucrose and glucose concentrations were measured in all CA-stored fruit, and the same condition were also measured for citric acid and succinic acid content during ripening. However, concentration of glucose, citric acid and succinic acid in CA- stored fruit were higher than NA-stored fruit. Pulp carotenoids and ascorbic acid in all CA-stored fruit were higher compare to NA-stored fruit at the ripe stage. The data suggest that CA storage could improve the ripe quality of ‘Kensington Pride’ mango to some extend. Key words: ‘Kensington Pride’, CA-stored mango, sucrose, glucose, citric acid, malic acid, ascorbic acid, carotenoids.

Introduction life and maintain fruit quality in different The mango fruit is commercially harvested mango cultivars such as ‘Irwin’ (Maekawa, 1990), ‘Tommy Atkins at the mature green stage. It is a climacteric fruit and ripens rapidly within (Abdulah and Basiouny, 2000; Bender et 3 to 9 days after harvest (Gomez-Lim, al., 2000a; Lizana and Ochagavia, 1996), 1997). The short postharvest life limits its ‘Haden’ (Bender et al., 2000b), ‘Keitt’ distribution to various distant export (Gonzalez-Aguilar et al., 1997; Yahia and markets. Controlled atmosphere (CA) Hernandez, 1993), ‘Kent’ (Bender et al., storage combined with optimum 2000b; Lizana and Ochagavia, 1996), temperature is widely used in extending ‘Rad’ (Noomhorm and Tiasuwan, 1995), the shelf life and maintaining the quality R2E2 (Lalel et al., 2006), ‘Kensington of fruit. Pride’ (Dang et al., 2008; Lalel et al., The air composition during CA storage of 2001; Lalel et al., 2003; McLauchlan and Barker, 1992), and ‘Palmer’ (De Almeida mango is considered to be the critical factor affecting its storage life and quality. Teixeira and Durigan, 2011). Storage CA has been reported to extend storage atmosphere composition comprising of 3%

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Fruit Ripening And Quality Of...... M. F. Sumual, Z. Singh, S. C. Tan oxygen and 6% carbon dioxide has been Measurement of fruit firmness commercially applied for exporting Firmness of the whole fruit after CA ‘Kensington Pride’ mango from Australia storage and ripening was measured on two to United Kingdom by sea freight opposite peeled surfaces in the equatorial (Anonymous, 2002; Lalel, 2002). region by electronic pressure tester (model However, tissue injury, fruit softening, EPT-1 pressure tester, Lake City poor colour, and off-flavour developments Technical Products Inc., Kelowna, B, in ripe mango fruit are listed as problems Canada). The apparatus was fitted with an that arise following CA storage 11 mm-diameter plunger. The firmness (Anonymous, 2002; Beaudry, 1999; was expressed in Newton. Bender et al., 2000a; Bender et al., 2000b; Fruit colour assessment Dang et al., 2008; Lalel et al., 2006). Most of the research work has been reported on Spectrophotometer and visual the effects of CA storage on extending measurements were used in assessing the storage life and quality of mango fruit. No fruit skin colour. Individual fruit from research work has been reported on the each replication was measured everyday effects of the gas composition in CA during ripening. ColorFlex 45°/0° storage on fruit firmness, colour changes, spectrophotometer (Hunter Associates and nutritive value of ‘Kensington Pride’ Laboratories, Inc., Reston, Virginia, during ripening, which prompted this U.S.A) was used to assess the skin colour investigation. at the equatorial region of the fruit. The chromaticity of the fruit skin were Materials and methods assessed in L*, a*, and b* values, Fruit and experimental conditions followed by calculations for the chroma Hard mature green ‘Kensington Pride’ (C*) and hue angle (hue⁰). The visual mangoes were sourced from a commercial evaluation was conducted by scoring the orchard located at Chittering (long. percentage of yellowness developed on 116°5’E, lat. 31°25’S), Western Australia. fruit skin as described by (Shorter and Uniformly size and maturity fruit, free Joyce, 1998) and (Lalel, 2002). The value from visual symptoms of any diseases or was scored from 1 to 5 as follow: 1 = blemishes were stored in normal 100% green, 2 = 75% green, 3 = 50% atmosphere (NA) as control and in 90-litre green/yellow, 4 = 75% yellow, and 5 = chambers of controlled atmosphere (CA) 100% yellow. containing 3% O2 and 4% CO2 (CA1), 3% Skin pigment analysis O2 and 5% CO2 (CA2), and 3% O2 and 6% Skin pigments were determined according CO2 (CA3) at 13 ± 0.5°C and 85 ± 3% to Lichtenthaler (1987) with some RH. Concentration of O2 and CO2 in the modifications. The chlorophylls (a, b, and CA chambers were adjusted with N2. The total) and carotenoids from the extract CA storage was a continuous gas flow were estimated by measuring the with opened ended system, and the absorbance at 663.2, 646.8, 470, and 750 conditions were maintained and monitored nm, respectively using spectrophotometer by a Gas Analyser (ADC 7000 series, (6405 UV-VIS, Jenway Ltd., Essex, U.K.), Analytical Development Company Ltd., and calculated in μg∙g-1 FW skin. All the Hoddesdon, Herts, UK). A single chamber extraction procedure was performed in the containing 10 fruit was treated as one dark room. treatment unit and replicated three times. Determination of sugars and organic acids The fruit were removed after 4 weeks of High performance liquid chromatography storage and allowed to ripen under (HPLC Waters, Milford, MA, USA) was ambient conditions at 21 ± 1°C to eating used in sugar and organic acid soft stage. determination. The analysis of sugar content was performed using sugar

18 Jurnal Teknologi Pertanian Volume 8, Nomor 1, Juni 2017 standard (sucrose, glucose, or fructose) pulp was based on the standard curve of L- and samples injected through the fast ascorbic acid and expressed as mg carbohydrate column (100 mm x 7.8 mm) ascorbic acid per 100 g FW pulp. as the stationary phase with water as the mobile phase. The flow rate was Statistical analysis maintained at 1.2 mL∙min-1 and the elution was completed at 10 min. The absorbance The data were subjected to analysis of of the effluent was recorded at 410 nm variance (ANOVA) using Genstat 9 (Waters 2414 Refractive Index Detector), release 9.1.0.147 (Lawes Agricultural and the individual sugar concentration was Trust, Rothamsted Experimental Station, calculated base on the standard curve (R2 Rothamsted, U.K.). The effects of = 0.9999 to 1.0000). Standards of citric, treatments and their interactions on malic, succinic were used in the parameters were assessed within ANOVA determination of organic acids and least significant differences (Fisher’s composition. Both standards and samples protected LSD) were calculated at P ≤ were injected through the Aminex® HPX- 0.05 following a significant F test. The 87H ion exclusion column (300 mm x 7.8 validity of analysis was confirmed by mm) preceded by a Cation-H Bio Rad checking all the assumptions of analysis. Micro-Guard column (30 x 4.6 mm) as the stationary phases with water and sulphuric RESULTS acid (0.5 mM) as the mobile phases. The Fruit firmness flow rate was 0.3 mL∙min-1 (50% water and 50% sulphuric acid) and the elution The ripening time significantly (P ≤ 0.05) time was 20 min. The absorbance of the affected the fruit firmness irrespective of effluent was recorded at 210 nm (Waters storage atmosphere. The interaction 2487 Dual Wave length Absorbance between storage atmospheres and ripening Detector), and the individual acid time did not significantly (P ≤ 0.05) concentration was calculated base on the influence the fruit firmness (Figure 1). standard curve (R2 = 0.9999). The sugar During ripening, the firmness of fruit from and acid concentration was expressed in NA storage decreased by 25% within 2 μg∙g-1FW pulp. days. The fruit stored in CA1 and CA2 started to loss their firmness after one day Determination of pulp carotenoids and ripening period (30.12% and 23.30%, ascorbic acid respectively). However, control fruit stored in NA were not significantly firmer Mango pulp total carotenoids were than those stored in CA when ripe at day estimated according to the method of 4, and no significant changes were noticed Tomes (1963) and Lalel (2002). The in CA3-stored fruit during ripening. absorbance was recorded at 436 nm using a spectrophotometer (6405 UV/VIS, Fruit skin colour and pigments Jenway Ltd., Essex, U.K.), calculated Fruit colour lightness (L*), a*, b*, against standard curve of β-carotene and and colour saturation (C*) significantly (P -1 the concentration was expressed as μg∙g ≤ 0.05) higher in NA-stored fruit than in FW of pulp. The concentration of fruit CA-stored fruit started from day 0 pulp ascorbic acid was determined throughout the ripening period (Figure 2). following the method of Jagota and Dani More yellow colour development was also (1982), AOAC (1996), and Malik (2003). supported by lower hue angle value The absorbance at 760 nm was recorded exhibited in NA-stored fruit than in CA- by spectrophotometer (6405 UV-Vis, stored fruit. During ripening, no Jenway Ltd., Essex, U.K.). The significant colour development were quantification of ascorbic acid in mango noticed in L*, a*, b, C*, and hue angle of

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Fruit Ripening And Quality Of...... M. F. Sumual, Z. Singh, S. C. Tan CA3-stored fruit. Visually, fruit stored (71.82 µg∙g-1 FW). In spite of its highest under NA and CA conditions showed reduction in total chlorophylls levels, highest yellow colour development at day CA3-stored fruit demonstrated the highest 4 in ripening although it was not total chlorophylls level compare to other significant (P ≤ 0.05) between CA1- and storage atmosphere treated fruit during all CA2-stored fruit, and CA2- and CA3- ripening time (Figure 3.). stored fruit. No significant (P ≤ 0.05) interaction between storage atmospheres and storage time was noticed through spectrophotometer but visual observation.

Figure 1. Effects of storage atmospheres Figure 2. Effects of storage atmospheres

(SA) and ripening time (RT) on firmness (SA) and Ripening time (RT) on fruit skin colour during ripening. of ‘Kensington Pride’ mango fruit.

The levels of chlorophylls and carotenoids 215 NA CA1 CA2 CA3 135 in fruit skin were significantly (P ≤ 0.05) 190 165 115 Chlorophyll a Chlorophyll b affected with storage atmosphere and 140 95 115 75 ripening time. NA-stored fruit exhibited 90 55 the highest decrease in total chlorophylls 65 40 35

15 15 FW skin FW

(about 45%) at first day of ripening skin FW 1 1

330 1 -

30 - g∙g

whereas 24% loss was observed in CA3- 280 g∙g m 25 m Total Chlorophylls 230 Carotenoids stored fruit at the same day. CA1- and 20 180 CA2-stored fruit showed decreasing 15 chlorophylls levels (24% and 26%, 130 10 respectively) after second day of ripening. 80 5 30 0 Further decrease in the total chlorophylls 0 1 2 3 4 0 1 2 3 4 level was recorded in CA2-stored fruit at Ripening time (day) third day of ripening but fruit from other storage treatments showed no significant Figure 3. Effects of storage atmospheres decrease. Comparing the loss of total (SA) and ripening time (RT) on skin chlorphylls from the beginning towards chlorophyll and carotenoid levels in the end of ripening period, CA3-stored mango fruit during ripening. fruit showed the highest reduction (127.15 -1 µg∙g FW skin), followed by NA-stored fruit (111.65 µg∙g-1 FW), CA2- stored fruit -1 The significant declining amount of (100.84 µg∙g FW), then CA1-stored fruit carotenoids was observed in NA-stored

20 Jurnal Teknologi Pertanian Volume 8, Nomor 1, Juni 2017 fruit during four days ripening period but significant differences among NA-stored, not in CA-stored fruit. CA1- and CA3- CA1-, and CA2-stored fruit; and among all stored fruit showed significantly decreased CA-stored fruit carotenoids levels at the first day of Storage atmospheres and ripening time ripening and remained constant throughout significantly (P ≤ 0.05) affected fructose the rest of ripening period. Carotenoids in level in KP mango fruit. Fruit from NA, all CA-stored fruit showed significantly CA1 and CA3 storage did not show higher carotenoids levels (2.97, 3.06, and significant difference in fructose levels at 2.92 µg∙g-1 FW in CA1-, CA2-, and CA3- the end of storage (Figure 4). NA-stored stored fruit, respectively) than NA-stored and CA2 stored fruit also showed no fruit (0.23 µg∙g-1 FW) at day 4, although significant difference in their fructose no significant different between them at level before ripening period. The fruit the beginning and at day 3 and 4 of stored in different atmospheres did not ripening time (Figure 3.). Interaction exhibit significant difference of fructose between storage atmosphere and ripening content at day 1 to day 3 during ripening. time did not significantly (P ≤ 0.05) affect However, CA3-stored fruit showed fruit skin pigments. significantly lower fructose content (34.65 µg∙mg-1 FW pulp) than NA-, CA1-, and Sugars and organic acids composition CA2-stored fruit (38.75, 39.69, and 42.30 Sugars and organic acids compositions µg∙mg-1 FW pulp, respectively). The during ripening of CA-stored fruit were interaction between storage atmosphere presented in figure 4 and 5, respectively. and ripening time did not significantly (P The sucrose level in mango pulp was not ≤ 0.05) affect fructose level in mango fruit significantly (P ≤ 0.05) affected by storage pulp. atmosphere and ripening time. However, Different storage atmospheres and sucrose level reduced significantly at the ripening time significantly (P ≤ 0.05) end of ripening period in all storage affected citric and succinic acids levels in treatments. CA1-stored fruit lost about fruit pulp (Figure 5). Citric acid level in 29%, followed by NA-stored fruit (28%), NA- and all CA-stored fruit decreased CA3-stored fruit (26%), and the lowest significantly as the ripening started at the loss was exhibited in CA2-stored fruit first day. The level of citric acid declined (16%) of its sucrose level when fully ripe continuously in NA-stored fruit until the at day 4. Statistically, no significant third day of ripening and remained differences of sucrose content between unchanged to day 4. CA1-stored fruit also NA-stored fruit and CA2-stored fruit, and showed significant decrease in citric acid among CA-stored fruit at ripe stage. level on day 2 but stable on day 3 before Different storage atmospheres decreasing again on day 4. CA2- and significantly (P ≤ 0.05) affected glucose CA3-stored fruit did not show significant level. However, ripening time did not loss in citric acid levels after second day significantly affect its level (Figure 4). but on the fourth day of ripening period. Glucose in NA-stored fruit was not More than 50% loss was noticed in NA-, detected after 4 weeks storage and CA1- and CA2-stored fruit, and only 37% following 3 days in ripening period which was noticed in CA3-stored fruit at the end finally increased significantly at day 4. of ripening time. At the ripe stage, the CA1- and CA2-stored fruit exhibited non- citric acid level in all CA-stored fruit was significant changes during ripening time, significantly higher than NA-stored fruit. whilst CA3-stored fruit showed significant No significant effects of storage change at day 3 and remained stable to day atmospheres and storage time on malic 4 of ripening period. Comparing the acid levels in mango fruit pulp. However, glucose levels in different storage the interaction between storage atmospheres treated fruit at day 4, no atmospheres and storage time significantly

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Fruit Ripening And Quality Of...... M. F. Sumual, Z. Singh, S. C. Tan (P ≤ 0.05) affected malic acid levels. The carotenoids levels in mango pulp. The fruit stored in CA1 exhibited significant interaction between storage atmospheres change in malic acid level at 4 days and storage time also significantly (P ≤ ripening whilst CA3-stored fruit started at 0.05) influenced carotenoids levels (Figure day 2 and remained unchanged throughout 6). the observation. At the end of ripening period, malic acid level in NA-stored fruit 10 NA CA1 CA2 CA3 was 4.03 mg∙mg-1 which was not Citric acid 8 significantly different from that in CA1- -1 6 stored fruit (3.74 mg∙mg ). All CA-stored fruit exhibited similar amount of malic 4 acid at the ripe stage. All storage atmosphere treatments showed 2 significant (P ≤ 0.05) decrease in succinic 0 Malic acid

acid level during ripening. CA3-stored 4.5 FW) fruit underwent the highest loss (52.7%), -1

followed by NA-stored fruit (44%), CA1- g∙mg

m 4.0 stored fruit (39%), and then CA2-stored fruit (21%). The succinic acid level in fully ripe CA1- and CA3- stored fruit was 3.5

not significantly different. Organicacids ( 3.0 120 Succinic acid NA CA1 CA2 CA3 120 105

105 90

90 75 75 60 60 45 Sucrose 45 20 30 0 1 2 3 4

FW) 16

1 1 - Ripening time (day)

12 g∙mg

m

8 Figure 5. Effects of different storage

Sugars ( Sugars 4 atmospheres (SA) and ripening time (RT) Glucose 0 on different organic acids in mango fruit

48 pulp during ripening.

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38 The fruit exhibited significantly increasing carotenoids levels at the first day of Fructose 33 0 1 2 3 4 ripening.All fruit attained their highest Ripening time (day) carotenoids levels at day 4 although they Figure 4. Effects of storage atmosphere exhibited significantly different amount. (SA) and Ripening time (RT) on levels At the beginning of ripening stage, NA- of different sugars in mango fruit pulp stored fruit contained the highest amount -1 during ripening. of carotenoids (53.86 mg∙g ), followed by -1 -1 CA1 (22.24mg∙g ), CA2 (18.47mg∙g ), -1 and then CA3-stored fruit (13.01mg∙g ). Carotenoids and ascorbic acid However, all CA-stored fruit produced

carotenoids more than 2 folds (2.2, 3.6, Different storage atmospheres and storage and 2.7 folds in CA1, CA2, and CA3 time significantly (P ≤ 0.05) affected treated fruit, respectively) whilst NA-

22 Jurnal Teknologi Pertanian Volume 8, Nomor 1, Juni 2017 stored fruit only gained 1.6 folds at day 4 Discussion in ripening period compare to the fruit Fruit from CA storage comprising after storage. of 3% O2 and 6% CO2 maintained its

firmness better than fruit from other CA NA CA1 CA2 CA3 and NA conditions until day 4 during 100 ripening. Although higher rate of fruit

FW pulp) FW 80

-1 softening occurred during ripening in all CA-stored fruit as compared to the NA- g∙g 60 m stored, no significant differences in ripe 40 fruit firmness were noticed irrespective of the storage atmospheres. This results 20 support those reported by (Yahia and

( Carotenoids 0 Hernandez, 1993) that the fruit firmness 0 1 2 3 4 reduced significantly during ripening of Ripening time (day) CA-stored fruit. The CA storage has been reported to retard Figure 6. Effects of storage atmosphere skin colour changes in different mango (SA) and ripening time (RT) on cultivars (Gonzalez-Aguilar et al., 1997; carotenoid content in mango fruit pulp Lalel et al., 2005; McLauchlan and Barker, during ripening. 1992; Noomhorm and Tiasuwan, 1995). The delay in yellow colour development Despite the ripening time, storage during ripening of all CA-stored fruit may atmospheres significantly (P ≤ 0.05) be resulted from the residual effect of CA. influenced the ascorbic acid levels in KP Chlorophylls degradation was recorded mango pulp. Higher amount of ascorbic both in CA- and NA-stored fruit during acid were recorded in all CA-stored fruit ripening although it was less pronounced compare to NA-stored fruit during in CA-stored fruit than in fruit kept at NA ripening period. However, CA-stored fruit Contrarily, the carotenoids levels were gained less than 1% of ascorbic acid decreased during ripening. These whereas NA-stored fruit produced about incidences indicated that the ripening 24% of this acid during ripening period process of the fruit started during storage (Figure 7). and continued to ripening under normal air. High CO2 (5% or 6% CO2) in CA NA CA1 CA2 CA3

storage reduced the degradation of FW)

-1 chlorophylls and maintained the

25 carotenoids levels better than other storage atmosphere conditions during ripening (Figure 2). Storage under normal air at

15 20°C resulted in decreasing chlorophylls has been reported by Wang et al (2008) which in contrast to the effects of low O2

AscorbicAcid (mg∙100 g 5 and/or high CO2 storage that reduced the 0 1 2 3 4 breakdown of chlorophylls (Thompson, Ripening time (days) 1996; Lalel et al., 2005;Rao and Rao, 2008; Bender et al., 2000c). Reducing Figure 7. Effects of storage atmosphere chlorophylls and carotenoids during (SA) and ripening time (RT) on ascorbic ripening of CA stored fruit may be due to acid content in mango fruit pulp during senescence process (Kays and Paull, 2004; ripening. Jha et al., 2006; Kays, 1991; Mitra and Baldwin, 1997; Thomas, 1975) that

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Fruit Ripening And Quality Of...... M. F. Sumual, Z. Singh, S. C. Tan proceeds under normal atmosphere and fructose and glucose (Figure 4). However, temperature. the sucrose level in fruit from CA storage The fruit skin colour is the reflection of was lower than those from NA storage and pigments (Kays and Paull, 2004). The conversely to the level of glucose, reduced carotenoids synthesis is reflected showing the hydrolysis of sucrose to its in a paler skin colour (Chaplin et al., 1991) reducing forms. Several studies on and lower chroma value (Brecht et al., different mango cultivars revealed that 2003). Carotenoids synthesis as reflected different cultivars demonstrated different in yellow colour development was almost levels of sugars (Mitra and Baldwin, 1997) unnoticed visually during CA storage and CA conditions may have impeded the (Figure 2). In contrary, increase in visual glycolytic pathway during ripening as colour score accompanied by decreasing reported by Burg (2004). carotenoids was noticed in ripe fruit After 4 weeks of storage, fruit ripened at despite of storage atmospheres (Figure 3). ambient temperature and normal CA storage can retard colour development atmosphere for 4 days showed decreased in ‘Kensington Pride’ mango amount of citric and succinic acids, (McLauchlan and Barker, 1992) but whereas no significant changes in malic promotes colour development during acid regardless of the storage conditions. ripening of ‘Delta R2E2’ mango (Lalel, This may be related to the nature of the 2005). The inferior colour development temporary inhibition effects of CA storage was maybe due to the inhibition action of on the respiration and ripening process. CA and low temperature on carotenoid When the fruit regained their normal pigments formation (de Almeida Teixeira, metabolism, the TCA cycle process 2011; Singh and Singh, 2012). The returned to normal and the enzymes retardation of ‘Palmer’ mango fruit colour involved in this process resumed their development during CA storage has been activity (Mir, 2002). Decreased in levels reported by de Almeida Texeira and of citric and succinic acid during ripening Durigan (2011). The increasing of mango fruit has also been reported by yellowness of visual colour may be due to Lizada (1993). the carotenoids levels in mango pulp On the other hand, high rate of (Figure 6) as reported by Vásques-Caicedo carotenoids synthesis but lower et al (2005). carotenoids level was noticed in all CA- Sucrose increased during ripening stored fruit compare to NA stored after 4 (Castrillo et al., 1992) and was reported as days in ripening. Brecht et al (2003) the main sugar in the ripe mango (Ito et reported that the development of the pulp al., 1997; Mitra and Baldwin, 1997) colour was resumed CA-stored ‘Keitt’ followed by fructose as the major reducing mango ripened in air for 3 days. The sugar (Castrillo et al., 1992; Ito et al., carotenoids synthesis in mango pulp may 1997). Huyskens-Keil et al (2006) also have been reflected as the colour of the reported that the CA condition did not fruit during ripening (Vásques-Caicedo, affect the carbohydrate metabolism of 2005) due to the transparency of the skin pepino (Solanum muricatum Ait.) fruit when chlorophylls was degraded to during storage. pheophoride and skin carotenoids were The major sugar upon the retrieval of oxidised (Kays and Paull, 2004). mango fruit from all storage conditions CA storage affects significantly the was sucrose, suggesting that the fruit were ascorbic acid during ripening (Figure 5). ripened during storage (Castrillo et al., All fruit from CA storage maintained high 1992; Ito et al., 1997). Sucrose level in all level of ascorbic acid in ripening. These fruit reduced during ripening at ambient results suggested that CA conditions temperature but presented as the highest preserved the ascorbic acid better than NA contributor in total sugars, followed by during ripening of ‘Kensington Pride’

24 Jurnal Teknologi Pertanian Volume 8, Nomor 1, Juni 2017 mango which were in contrast to the controlled atmosphere storage for general trend in mango reported by Tefera tree-ripe mangoes (Mangifera et al (2007). indica L.). Acta Horticulture. 509: In conclusion, CA storage 447-458. comprise of 3% O2 and 5% CO2 appears to be the promising composition to extend Brecht, J.K., Chau, K.V., Fonseca, S.C., the storage- and shelf-life of ‘Kensington Oliveira, F.A.R., Silva, F.M., Pride’ mango fruit up to 4 weeks, while Nunes, M.C.N., Bender, R.J. 2003. allows fruit to ripen normally with the Maintaining optimal atmosphere development of yellow skin colour, conditions for fruits and vegetables increases sugars and reduces organic throughout the postharvest acids, and high level of carotenoids and handling chain. Postharvest ascorbic acid within 4 days. Biology and Technology. 27: 87- 101. Bibliography Castrillo, M., Kruger, N.J., Whatley, F.R. Abdulah, A.S., Basiouny, F.M. 2000. 1992. Sucrose Metabolism in Effects of elevated CO2, liquid Mango Fruit During Ripening. coating and ethylene inhibitors on Plant Science. 84: 45-51. postharvest storage and quality of mango. Phyton-International Chaplin, G.R., Cole, S.P., Landrigan, M., Journal of Experimental Botany. Nuevo, P.A., Lam, P.F., Graham, 66: 137-144. D. 1991. Chilling injury and storage of mango (Mangifera Anonymous. 2002. Mango sea freight indica L) fruit held under low trials using controlled and temperatures. Acta Horticulturae. modified atmosphere technology 291: 461 - 471. for extending the shelf life of mango exports from Northern Dang, K.T.H., Singh, Z., Tan, S.C. 2008. Territory and Western Australia. Influences of maturity stage at Integrated Logistics Network. harvest and ethylene application on colour and quality of controlled AOAC. 1996. "AOAC methods", atmosphere-stored mango fruit. Association of Official Analytical Acta Horticulturae: 209-216. Chemists, Washington, D.C. De Almeida Teixeira, G.H., Durigan, J.F. Beaudry, R.M. 1999. Effect of O2 and 2011. Storage of 'Palmer' mangoes CO2 partial pressure on selected in low-oxygen atmospheres. Fruits. phenomena affecting fruit and 66: 279-289. vegetable quality. Postharvest Biology and Technology. 15: 293- Gomez-Lim, M.A. 1997. Postharvest 303. Physiology. In: Litz, R.E. (Ed.). The Mango Botany, Production Bender, R.J., Brecht, J.K., Baldwin, E.A., and Uses. CAB International. Malundo, T.M.M. 2000a. Aroma Oxon, UK. pp. 425 -445. volatiles of mature-green and tree- ripe 'Tommy Atkins' mangoes after Gonzalez-Aguilar, G., Felix, L., Gardea, controlled atmosphere vs. air A., MartinezTellez, M.A., Baez, R. storage. Hortscience. 35: 684-686. 1997. Low oxygen treatment before storage in normal or Bender, R.J., Brecht, J.K., Sargent, S.A., modified atmosphere packaging of Huber, D. 2000b. Low temperature mangoes to extend shelf life.

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Fruit Ripening And Quality Of...... M. F. Sumual, Z. Singh, S. C. Tan Journal of Food Science and affects fruit ripening and quality of Technology-Mysore. 34: 399-404. 'Delta R2E2' mango. Journal of Horticultural Science and Huykens-Keil, S., Rono-Widayat, H., Biotechnology. 80: 551-556. Ludders, P., Schreimer, M. 2006. Postharvest quality of pepino Lalel, H.J.D., Singh, Z., Tan, S.C. 2006. (Solanum muricatum Ait.) fruit in Controlled atmosphere storage of controlled atmosphere storage. 'Delta R2E2' mango fruit affects Journal of Food Engineering. 77: production of aroma volatile 628 - 634. compounds. Journal of Horticultural Science and Ito, T., Sasaki, K., Yoshida, Y. 1997. Biotechnology. 81: 449-457. Changes in respiration rate, saccharide and organic acid Lichtenthaler, H.K. 1987. Chlorophylls content during the development and carotenoids: Pigments of and ripening of mango fruit photosynthetic biomembranes. In: (Mangifera indica L. 'Irwin') Packer, L., Duce, R. (Eds.). cultured in a plastic house. Journal Methods in Enzymology. of the Japanese Society for Academic Press, Inc. San Diego. Horticultural Science. 66: 629-635. pp. 350-382.

Jagota, S.K., Dani, H.M. 1982. A new Lizada, C. 1993. Mango. In: Seymour, colorimetric technique for the G.B., Taylor, J. E., and Tucker, G. estimation of vitamin C using folin A. (Ed.). Biochemistry of Fruit phenol reagent. Analytical Ripening. Chapman & Hall. Biochemistry. 127: 178 - 182. London. pp. 255 - 271.

Kays, S.J., Paull, R.E. 2004. Postharvest Lizana, L.A., Ochagavia, A. 1996. Biology. Exon Press, Athens GA. Controlled Atmosphere Storage of Mango Fruits (Mangifera indica L) Lalel, H.J.D. 2002. Biochemical aspects of cvs Tommy Atkins and Kent. Acta aroma volatiles production in Horticulturae. 2: 732-737. mango fruit. Resources and environment. Curtin University of Maekawa, T. 1990. On the mango CA Technology, Perth, Australia. p. storage and transportation from 389. subtropical to temperate regions in Japan. Acta Horticulture. 269: 367- Lalel, H.J.D., Singh, Z., Tan, S.C. 2001. 374. Elevated levels of CO2 in controlled atmosphere storage Malik, A.U. 2003. Fruitlet abscission and affects shelf life, carotenoid and fruit ripening of mango in relation fruit quality of mango. Acta to polyamines. Resource and Horticulturae. 553: 605-606. environment. Curtin University of Technology, Perth. p. 204. Lalel, H.J.D., Singh, Z., Tan, S.C. 2003. Aroma volatile production during McLauchlan, R.L., Barker, L.R. 1992. fruit ripening of ‘Kensington Controlled Atmosphere for Pride’ mango. Postharvest Biology Kensington Mango Storage: and Technology: 323 - 336. Classical Atmospheres. Development of Postharvest Lalel, H.J.D., Singh, Z., Tan, S.C. 2005. Handling Technology for Tropical Controlled atmosphere storage Tree Fruits. ACIAR Proceedings,

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