Skin discoloration and softening are the primary factors impacting postharvest quality of hot water-treated mango (Mangifera indica L.)

About 85 to 90% of mangos imported to the United States from Mexico are hot water-treated (HWT). Mango chilling injury (CI) disorder limits prolonged low-temperature storage and affects the ability of shippers to transport mangos over long distances. Imported mangos display various CI symptoms that influence fruit postharvest quality, such as grayish, scald-like skin discoloration, lenticel spotting, skin pitting, loss of flesh color and flesh browning. There is limited information available on the interaction between harvest maturity, temperature and duration of exposure and their effects on postharvest life. We examined the relationship between cultivar, maturity stage at harvest, shipping temperature, and shipping duration of HWT mangos; the onset and severity of CI incidence, along with impact on consumer quality, and used the data to predict shipping-distribution postharvest life. Among the tested cultivars, 'Tommy Atkins' showed high incidence of skin damage (41%) after 10 days of cold storage, among all temperatures and maturity stages. Skin damage was the main barrier affecting postharvest quality. Within 24 days of simulated shipment, 'Tommy Atkins' showed a minimum of 11% incidence of flesh damage among temperatures and maturity stages. The onset of flesh damage occurred much later than skin damage and its incidence was low and manageable by selecting cultivar, harvest maturity and temperature during shipment to prolong postharvest life. To avoid CI during transportation and assure high consumer quality, HWT mangos should be transported at >= 10.0 to 12.5 degrees C. However, softening and decay incidence may become a problem during distribution at the destination. Therefore, improved packaging to protect soft mangos during handling at the receiving end and consumer educational programs are critical.