摘要：The experiment was designed to investigate “the influence of storage temperature on mangofruit quality during simulated marketing by storing the fruit at 5, 10 and 15 + 1 0C for 5, 10, 15, 20, 25 and 30 days and analyzing the physico-chemical attributes of mango after three days simulated marketing. The experiment was laid out in Completely Randomized design with three repeats. With the increase in pre-simulation storage time weight loss, fruit juice pH, chilling injury score and ion leakage increased whereas, the ascorbic acid decreased during simulated marketing. The means for temperatures revealed that weight loss, ascorbic acid and chilling injury score were the highest in fruits exposed to 5 + 1C before simulated marketing. Initially weight loss was lower in fruits exposed to 5 + 1C but the increasing exposure duration resulted in higher weight loss than 10 and 15 + 1C. Similarly, the ascorbic was higher at 5 + but declined rapidly with 25 days exposure to 5 + 1C. Fruit juice pH increased with the increase in storage temperature. Ion leakage remained the least in fruits exposed to 10 + 1C before simulation that was the highest at 5 + 1C. Ion leakage was initially the lowest at 5 + 1C but after 20 days it reached to the highest level. During simulated marketing, chilling injury (CI) occurs after 10 days in fruits stored at 5 + 1C therefore, if proper technologies for alleviation of CI are not available, mango cv. “Langra” fruit may be stored at 10 ± 1.
