Evaluation of temperature management and packaging options to reduce under-skin browning in 'Honey Gold' mango fruit
'Honey Gold' is an Australian mango cultivar with attractive skin colour and good flavour when ripe. Under-skin browning (USB) is a disorder that develops on 'Honey Gold' fruit after harvest. The disorder is usually not evident until fruit reach the wholesale market. Thus, fruit often need re-packing at the markets, causing considerable wastage and financial loss. Previous research suggested that USB results from an interaction between physical pressure (i.e., mechanical stress) and low temperature (i.e., physiological stress) during transport and distribution. To address this issue, fruit from three farms in the Northern Territory were either cooled to 13°C within 10 h of harvest, or held at 18-20°C for 1-2 days before cooling to 13°C. The fruit were packed within commercial fibreboard trays in either standard plastic liners, a 'softer' liner to potentially minimise fruit damage, or were individually wrapped in plastic or bubble wrap to prevent any damage. The fruit were then palletised and transported for three days to southern Australia in a refrigerated truck. Delaying cooling after harvest for two days reduced the incidence of USB by 52-85%. As compared to using standard liners and cooling immediately after harvest, the proportion of fruit with USB decreased from 25 to 3% when fruit packed with soft liners were held at 18-20°C for two days before cooling at 13°C and transporting. These findings show that reducing the risk of vibration damage by using soft liners in combination with a delay in temperature reduction after harvest can significantly reduce USB in commercial practice.
Marques, J.R., Hofman, P.J., Macnish, A.J. and Joyce, D.C. (2016). Evaluation of temperature management and packaging options to reduce under-skin browning in 'Honey Gold' mango fruit. Acta Hortic. 1111, 405-408
Mangifera indica L., skin disorder, postharvest handling, packaging, transport