Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of 'Palmer' mangoes under controlled atmosphere storage.

摘要: With the objective to evaluate modifications in fruit quality, ‘Palmer’ mangoes were stored at 12.8 °C for 30 days controlled atmosphere storage that contained a low level of oxygen (5 kPa) which was associated with increasing levels carbon dioxide CO2 (0, 1, 5, 10, 15 and 20 kPa CO2). Controlled did not effect mango respiration. However, transfer mangoes, previously high (5 kPa O2 + 15 kPa 5 kPa O2 + 20 kPa CO2) ambient temperature presented higher respiratory rates. No significant effects on color (L*, chromaticity, hue angle), firmness, physical–chemical parameter carbohydrate metabolism (total reducing sugars, soluble pectin) observed. After ripened normally without any signs injury. Therefore, increment neither improved quality nor synergistic low-oxygen when compared O2-control.