Tolerance and quality of mango fruit exposed to controlled atmospheres at high temperatures

'Manila' mangos (Mangifera indica L.) were exposed to controlled atmospheres (CA) (0 kPa O-2 + 50 kPa CO2) at 40, 42, 43, 44, 45, 46, 47, 48 and 49 degrees C for 160 min, cooled in water at ambient temperature, and then stored at 10 degrees C and 80% RH for up to 20 days. Relative to non-treated controls, fruit heated at 40, 42 and 43 degrees did not show any external or internal injury, while those subjected to 44 degrees C developed slight injury after 10 days and severe injury after 20 days. Fruit subjected to greater than or equal to 45 degrees C had severe injury after storage for 10 days and the injury increased very significantly after storage for 20 days. Fruit exposed to 49 degrees C and stored for 20 days had 100% injury. Weight loss was similar in control and in heat-treated fruit. Fruit firmness losses decreased as the temperature increased to 46 degrees C and then increased. Chroma of exocarp and mesocarp decreased, while hue angle value of mesocarp increased as temperature increased. Based on the extent of fruit injury, CA is tolerated by 'Manila' mangos at <44 degrees C, but not at greater than or equal to 44 degrees C. (C) 2000 Elsevier Science Ireland Ltd. All rights reserved.