Ripening of Kenyan Mangoes of the Ngowe variety during Storage at Ambient Temperatures in different Packages

Abstract

Firm mature green Kenyan mangoes of the Ngowe variety were stored at ambient temperatures (22.2 ± 1.3 OC) in perforated fibreboard cartons, and in sealed non perforated polyethylene bags (gauge 150) with and without potassium pennanganate inserts. Initially, then after three days and thereafter after every two days during storage, the fruits were analyzed for flesh firmness as the reference ripening index, also for pH, total titratable acidity, total soluble solids (as oBrix) total carotenoids, flesh colour, ascorbic acid and weight loss. In comparison with data from analysis of market samples, it was observed that the fruits stored in fibreboard cartons were ripe and ready to eat after 4-5 days of storage, those in polyethylene bags with no KMn04 inserts were ripe after 7-8 days of storage, while those stored in polyethylene bags with KMn04 inserts were ripe after 9-10 days of storage. Results show that it is possible to delay ripening of the mangoes by sealing in nonperforated polyethylene packages, better still if the packages contain KMn04 to absorb ethylene.