Cold damage to fruits of mango variety Ataulfo

Authors

  • Jorge Alberto Osuna-García Campo Experimental Santiago Ixcuintla-INIFAP. Entronque Carretera Internacional México-Nogales km 6, Santiago Ixcuintla, Nayarit, México. CP. 63300. Tel. 55 38718700, ext. 84415
  • María Hilda Pérez-Barraza Campo Experimental Santiago Ixcuintla-INIFAP. Entronque Carretera Internacional México-Nogales km 6, Santiago Ixcuintla, Nayarit, México. CP. 63300. Tel. 55 38718700, ext. 84415 https://orcid.org/0000-0001-9834-2938
  • Rafael Gómez-Jaimes Campo Experimental Santiago Ixcuintla-INIFAP. Entronque Carretera Internacional México-Nogales km 6, Santiago Ixcuintla, Nayarit, México. CP. 63300. Tel. 55 38718700, ext. 84415 https://orcid.org/0000-0002-1825-0097
  • María Josefina Graciano-Cristóbal Campo Experimental Santiago Ixcuintla-INIFAP. Entronque Carretera Internacional México-Nogales km 6, Santiago Ixcuintla, Nayarit, México. CP. 63300. Tel. 55 38718700, ext. 84415 https://orcid.org/0000-0002-2291-0801

DOI:

https://doi.org/10.29312/remexca.v16i4.3069

Keywords:

ripening degree, temperature, shipping time

Abstract

Mangoes are one of the favorite fruits in the United States market, with annual imports of 120 million boxes. One of the challenges in delivering quality fruit is that shipping from countries of origin requires up to four weeks of transport, which causes overripeness and complications for distribution to wholesalers and retailers. Shipments are made in refrigerated sea containers, which slows down the ripening process. Nonetheless, mango fruits are susceptible to cold damage when stored at low temperatures. For all these reasons, the research aimed to quantify the effect of the degree of ripeness, temperature, and transport time on cold damage in Ataulfo mango fruits. The degree of ripeness (partially ripe and ripe), storage temperatures (7.5, 10 and 12.5 °C), and refrigerated transport (1, 2 or 3 weeks) were examined. The variables evaluated were external and internal damage, pulp firmness and color, and total soluble solids. It was found that the state of ripeness had no influence on the external and internal damage of the fruits. However, the temperature affected it significantly, the lower the temperature the greater the damage. Storage time significantly influenced external damage, pulp firmness and color, and total soluble solids. The longer the storage time, the greater the damage. In addition, it was observed that the combination of temperature and storage time was significant. The damage manifested itself from the first week of transport at 7.5 °C.

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Published

2025-06-08

How to Cite

Osuna-García, Jorge Alberto, María Hilda Pérez-Barraza, Rafael Gómez-Jaimes, and María Josefina Graciano-Cristóbal. 2025. “Cold Damage to Fruits of Mango Variety Ataulfo”. Revista Mexicana De Ciencias Agrícolas 16 (4). México, ME:e3069. https://doi.org/10.29312/remexca.v16i4.3069.

Issue

Vol. 16 No. 4 (2025)

Section

Articles

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