February 28, 2024 | Journal of Food Processing and Preservation |
Investigating the impact of delayed precooling on the quality and anthracnose incidence in Irwin mangoes, a study was conducted by the National Pingtung University of Science and Technology, MOA Taiwan, and Jiangsu Food and Pharmaceutical Science College, China. Mangoes, as climacteric tropical fruits, undergo rapid postharvest degradation due to field heat accumulation. Anthracnose, caused by Colletotrichum gloeosporioides, further reduces mango shelf-life and limits export potential.
The study examined the effects of precooling Irwin mangoes for 30 minutes at 3, 6, 12, and 24 hours postharvest, followed by storage at 5°C. Parameters monitored included appearance, anthracnose incidence, respiration rate, ethylene production, firmness, total soluble solids (TSS), titratable acidity (TA), and overripening rate.
Results indicated that early precooling significantly delayed anthracnose incidence and reduced respiration rates. Mangoes precooled 3 hours postharvest had a respiration rate of 8.08 mg CO2 kg–1 h–1 and maintained good appearance throughout storage. These mangoes exhibited delayed ripening, reduced firmness, and lower TA compared to those with longer precooling delays. After 30 days of storage and subsequent warming, mangoes precooled within 3–6 hours had significantly lower overripening rates than those precooled after 24 hours. The study concludes that precooling mangoes within 3–6 hours of harvest effectively reduces respiration rates, delays ripening, decreases anthracnose incidence, preserves quality, and prolongs storage life.