RESPONSES AND QUALITY OF MANGO FRUIT TREATED WITH INSECTICIDAL CONTROLLED ATMOSPHERES AT HIGH TEMPERATURES

‘Manila’ mangoes (Mangifera indica L.) were exposed to CA (0 kPa O₂ + 50 kPa CO₂ at 40, 42, 43, 44, 45, 46, 47, 48 and 49°C for 160 min), cooled in water at ambient temperature, and then stored at 10°C and 85% RH for up to 20 days. Fruit treated in 40, 42 and 43°C did not show any external or internal injury. Fruit treated in 44°C developed slight injury after 10 days, and severe injury was developed in these fruit after 20 days. Fruit exposed to ≥ 45°C had major injury after storage for 10 days and increased very significantly after storage for 20 days. Fruit exposed to 49°C and stored for 20 days had 100% injury. Weight loss was similar in control and in heat-treated fruit. Firmness was higher as temperature increased up to 46°C and then decreased.