Low Pressure (Hypobaric) Storage of Mangos1

Abstract

‘Irwin’, ‘Tommy Atkins’, and ‘Kent’ mangos (Mangifera indica L.) softened (ripened) with less decay at 21°C in air under normal pressure, and had a higher percentage of acceptable fruits, if they had been stored for 3 weeks at 13°, 98-100% relative humidity, and an atmospheric pressure of 76 or 152 mm Hg rather than at normal atmospheric pressure. ‘Keitt’ mangos softened similarly whether stored at low or normal pressure. Low pressure storage extended shelf life: mangos stored at 152 mm Hg required 3-5 days longer to soften after storage than similar fruits stored at 760 mm Hg. Softening times were similar for mangos of the same cultivar stored at 76 and 152 mm Hg.