S23 - Session P3 - Sorbitol immersion and controlled atmosphere storage delay ripening of `Palmer´ mangoes

Authors: Gustavo Henrique de Teixeira *, Alex Sanches, Maryelle Silva, María Wong, Vanessa Pedrosa, Thiago Fernandes

The objective of this study was to investigate the effect of sorbitol immersion in association or not with controlled atmosphere (CA) to extend the shelf-life of 'Palmer' mangoes during cold storage and subsequent commercialization period at ambient condition (~23 +- 2.0°C and 75 +- 3.0% RH). Mangoes ( Mangifera indica L. cv. Palmer) were harvest at maturity stage 3 and then immersed in distilled water (control) and in solutions containing 0.1 and 2.5 % (v/v) food grade sorbitol at 5ºC for 60 min. Following, the fruit were stored in a cold room at 8.0 +- 1.0°C and 95 +- 0.5 % RH for up to 30 days in CA cabinets (5 kPa O 2 + 5 kPa CO 2 ). Therefore, the treatments were: i. control, ii. control + CA, iii. 0.1% sorbitol + CA, and iv. 2.5% sorbitol + CA. In intervals of 7 days the fruit were transfer to ambient (0+7; 10+7; 20+7, and 30+7 days) and evaluated. Overall, when mangoes were treated with 2.5% + CA the fruit were firmer ( > 43.94%) and with higher epicarp luminosity (L*) ( > 13.71%), hue angle ( > 10.35%). The pulp of these fruit also showed higher L* ( > 11.86%), hue angle ( > 12.22%) than the other treatments. Mangoes of this treatment had lower soluble solids content ( < 22.58%), ratio SSC/TA ( < 82.41 %), pH ( < 14.46 %), and higher TA ( > 246.55%) compared to the fruit of the other treatments indicating a delay in the ripening process. At the end of the storage period (30 days) and transfer to ambient (30+7 days) mangoes treated with 2.5% sorbitol + CA ripened normally and showed 3 days delay in ripening. In conclusion, the association of 2.5% sorbitol + CA extended 'Palmer' mangoes shelf-life and prolonged the commercialization period after cold storage.