EFFECTS OF COMMERCIAL RAPID COOLING PROGRAMS ON ‘ROSA’ MANGO QUALITY

Mango quality is affected by thermal storage conditions. Therefore, it important to use cooling techniques and their monitoring maintain desirable properties in the fruit. The objective of this study was evaluate effects commercial rapid programs on ‘Rosa’ mango. Mangoes were distributed different horizontal positions six pallets. All pallets put through two times, three for 120 minutes 240 minutes. Subsequently, fruits stored a cold chamber 7 14 days, followed an evaluation shelf life 3 days at 20°C. Experimental design randomized blocks with replicates, one pallet per replicate. weight, pH, skin color fruit assessed. According results, closer air inlet packages showed highest rates. After life, parameters not significantly programs. In conclusion, 120-minute program can be satisfactorily adopted process mango, considering reduction energy costs dwell time chamber.