Abstract:

In order to investigate a new method for the preservation of mango fruits (Mangifera indica L.), harvested mango fruits were subjected to treatments of citric acid at the concentrations of 0 (as control), 5 mmol/L and 10 mmol/L for 10 min. The changes in nutritional quality, ripening process and decay rate of fruits were investigated at fixed intervals during storage at room temperature (25 ℃ ± 0.5 ℃). Results showed that citric acid treatments could accelerate the softening of fruits, attenuate the increase of soluble solid and the decrease of titratable acid, as well as the reduction of yellowing index, which suggested that citric acid treatment delayed the ripening process of fruits and effectively inhibited the decay of mango fruits during storage. Therefore, citric acid treatments will be a promising method to extend the storage life of mango fruits.

Key words: mango fruits, citric acid, storage, ripening, decay