Changes of Quality Attributes during Storage at Different Temperatures in ‘Irwin’ Mango Fruits Harvested at Three Maturity Stages

In temperate regions, greenhouse cultivation of mango (Mangifera indica L.) is expanding due to rising temperatures and improved horticultural techniques.The red-blushed cultivar 'Irwin' is the dominant variety, valued for its consistent flowering and high market appeal.However, most fruits are harvested during the mid-summer peak season, leading to oversupply and price drops.To extend the marketability period, this study aimed to identify the optimal combination of harvest maturity and storage temperature to maintain postharvest quality outcomes.'Irwin' mangoes grown in a greenhouse on Jeju Island were harvested at three different peel-color stages and stored at 8, 12, or 16C.External (weight loss rate, shriveling, decay, peel color) and internal (SSC, TA, pH, firmness) quality traits were monitored at three-day intervals.Two-way ANOVA was used to evaluate the effects of the harvest stage and temperature as well as the interaction between these two variables.Among all traits, firmness showed the most pronounced response, decreasing with both an increase in the maturity stage and the storage temperature.SSC increased gradually during storage, while TA and firmness declined.The pH also rose over time, especially at higher temperatures and advanced maturity stages.Notably, shriveling symptoms appeared earlier in stage 1 fruit stored at 8C, suggesting a potential injury due to chilling.Fruits harvested at stage 2 and stored at 8C showed delayed ripening and maintained the best external quality.A clear quality gap was observed between 8C and higher temperatures, while 12C and 16C showed minimal differences.These results suggest that harvesting at stage 2 and storing fruit at 8C can effectively extend the shelf life and reduce market saturation during the summer peak, leading to improved postharvest management and better income stability for growers.