CHILLING INJURY AND ELECTROLYTE LEAKAGE IN COLD STORED MANGO AND AVOCADO FRUITS

Mature green mango fruit was stored for 0, 7 and 20 days at 2° and 5°C and then transferred to 20°C for ripening. Electrolyte leakage, total soluble solids, titratable acidity and chilling injury symptoms were recorded during storage and ripening. Avocado fruit was stored for 0, 12, 23 and 33 days at 0° and 5°C and then transferred to 20°C for ripening. Electrolyte leakage, fruit firmness, and chilling injury symptoms were recorded during storage and ripening. The results indicate that in both mango and avocado fruits, electrolyte leakage cannot serve as an indication for the development or presence of chilling injury symptoms in the fruit. However, increased leakage of solutes is related to ripening in these fruits.