In general, fruits and vegetables stay metabolically active after harvest, period during which anabolic processes such as photosynthesis, flavor synthesis, fermentation and other cell wall degraders happen.
Mango is produced in tropical zone and consumed around the world. However, mango fruit has a short postharvest life resulting in severe loss during storage.
Respiration is of particular interest in postharvest technologies because it is associated to fruit and vegetable quality.
The respiration is a metabolic process where organic material in living cells are continuously broken down by utilizing O2 and evolving CO2, H2O and energy during respiration. Respiration rate is a necessary parameter for designing storage conditions. Respiration rate is an indicator of the metabolic level, as high rate respiration is associated with short shelf life, and its control may be an effective mean to regulate the metabolism in general, this is why it is important to extend these products shelf life.
Further, proper storage environment has great impact on reducing postharvest losses, extension of postharvest life and retaining quality of fruits and vegetables.
Mango respiration
