Vol. 78 No: 4

Title:
Chilling injury in mangosteen fruit

Authors:
RUJIRA CHOEHOM, SAICHOL KETSA and WOUTER G. VAN DOORN

pp: 559-562

Abstract:
Major components of mangosteen (Garcinia mangostana L.) fruit quality include pericarp hardening, and shrinkage of both the stem and the sepals (calyx). At room temperature in South-East Asia (29-30%C) the fruit remains acceptable for about 6-8 d. To determine optimum storage temperature, fruit were stored at 38, 68 and 12%C (88-90% r.h.). Unacceptable chilling injury symptoms were found within 5 d at 38 and 6%C. Symptoms were hardening of the pericarp, browning of the edible aril, and off-flavour. Early pericarp hardening was not correlated with increased lignin synthesis, but elevated lignin levels preceded hardening at later stages. Storage at 12%C produced acceptable levels of chilling symptoms, and therefore resulted in the longest storage life (20 d). Storage life at 12%C was limited by shriveling of the calyx and stem end. Calyces and stems were dipped in various concentrations of benzyladenine (BA), gibberellic acid (GA3) and 1-naphthaleneacetic acid (NAA), either alone or combination, prior to storage at 12%C. BA delayed calyx and stem shriveling during storage, thereby allowing at least 25 d of storage. It is concluded that storage of mangosteen at 3 and 6%C induced unacceptable pericarp discoloration and pericarp hardening, whereas storage at 12%C did not. Dipping in BA can be used to extend the storage period at 12%C.

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