Controlled atmosphere storage affects fruit ripening and quality of 'Delta R2E2' mango

Uniformly mature, hard green 'Delta R2E2' mangoes were stored at 13 degrees +/- 1 degrees C in either normal air (control) or in 901 controlled atmosphere (CA) chambers with various combinations of three concentrations of oxygen (1.5%, 2% or 3%) and two levels of carbon dioxide (6% or 8%) to investigate the effects of CA storage on fruit ripening and quality. Fruit were removed after 24 d and 38 d of storage and ripened to the 'eating soft' stage at 21 degrees +/- 1 degrees C. All CA treatments reduced respiration rate, and delayed de-greening of the skin and fruit softening. During ripening, all CA-stored fruit experienced post-storage respiratory suppression. The yellowness of the skin, total soluble solids (TSS), TSS/acid ratio, total sugars content, and taste of the ripe fruit,were higher in fruit stored in a CA of 6% CO2 and 3% O-2 compared to all other CA treatments. The respiration quotients and ethylene production levels of CA-stored fruit during ripening were higher than normal air-stored fruit, irrespective of storage period. CA storage in 6% CO2 and 3% O-2 appears to be promising to extend the shelf-life of 'Delta R2E2' mangoes for up to 38 d, while still allowing the fruit to ripen normally with a yellow skin colour, good taste, high TSS and TSS/acid ratio, and a high total sugars content.