EFFECTS OF COMMERCIAL RAPID COOLING PROGRAMS ON ‘ROSA’ MANGO QUALITY

Abstract

Mango quality is affected by thermal storage conditions. Therefore, it is important to use cooling techniques and their monitoring to maintain desirable properties in the fruit. The objective of this study was to evaluate the effects of commercial rapid cooling programs on the quality of ‘Rosa’ mango. Mangoes were distributed on different horizontal positions of six pallets. All pallets were put through two rapid cooling times, three pallets for 120 minutes and three pallets for 240 minutes. Subsequently, the fruits were stored in a cold chamber for 7 and 14 days, followed by an evaluation of shelf life for 3 days at 20°C. Experimental design was in randomized blocks with three replicates, with one pallet per replicate. The weight, pH, and skin color of the fruit were assessed. According to the results, fruits closer to the air inlet in the packages showed the highest cooling rates. After storage and shelf life, quality parameters were not significantly affected by the rapid cooling programs. In conclusion, the 120-minute program can be satisfactorily adopted for the rapid cooling process of the ‘Rosa’ mango, considering the reduction of energy costs and the reduction of the dwell time of the fruit in the cold chamber.

KEYWORDS
postharvest; temperatures; forced-air cooling; conservation