Effects of storage on fruit color, flesh firmness, respiratory rate and several principal compounds in fully matured mango fruit (Mangifera indica L.'Irwin') cultured in plastic house

The fully matured fruits (mature red stage) cultured in a plastic house at Yuasa Experimental Farm, Kinki University were picked on September 12, 1995 and stored under various conditions. The conditions of storage were as fol lows;(1) Group 1:25 degrees C.3 days (sample number 1-a), 25 degrees C.3 da ys + 4 degrees C.3 weeks ("1-b), 25 degrees C.3 days+4 degrees C.6 weeks (" 1-c). (2) Group 2 : 4 degrees C.3 weeks (" 2-a), 4 degrees C.3 weeks +25 de grees C.3 days ("2-b), 4 degrees C.6 weeks ("2-c), 4C.6 weeks+25 degrees C. 3 days ("2-d). Each sample was analyzed for Hunter's color of fruits, flesh firmness, respiratory rate and contents of principal compounds (polysaccha rides, free sugars and organic acids), and was applied to organoleptic test . The L and b values of the peel expressed by Hunter's color decreased slig htly in general, but the a value increased strikingly. The a value of flesh from l-c sample only increased slightly, but the value of the other sample s did not increased. Decreasing of whole flesh firmness was observed for al l samples. The decline of respiratory rate was recognized remarkably for sa mples from 1-b, 1-c, 2-a ana 2-c. In all samples, the contents of AIS and s tarch decreased about by half, while the content of pectin decreased gradua lly during the storage. The content of sucrose which is dominant sugar in t he fruit decreased gradually. Glucose content in 1-a or 1-b and c samples d ecreased or slightly decreased, but the content in 2-a, b, c and d samples increased slightly. Also. the content of citric acid developed a tendency t o decreasing, while malic acid to increasing. The u weight loss or the frui t became to higher as the periods of storage grew longer. The results of or ganoleptic test for all samples were 1-a > 1-b > initial>2-a greater than o r equal to 2-b>2-d >2-c greater than or equal to l-c. From the results, it seems to be consider that fully matured 'Irwin' mango fruit could be preser ved for approximately 3 weeks at 4 degrees C.