Effect of high pressure processing on postharvest physiology of ‘Keitt’ mango

•High pressure processing (HPP) can be a postharvest treatment on fresh fruits.•The mango ‘Keitt’ treated with HPP retains its capability to ripen.•Some physiological changes in mango ‘Keitt’ take place immediately after HPP.•HPP-treated mango ‘Keitt’ show physiologic changes during postharvest ripening.

High pressure processing (HPP) has been proposed as a potential quarantine method against the Mexican fruit fly (Anastrepha ludens), which parasitizes mango (Mangifera indica) fruit. It is efficient against this pest in conditions of high pressure and moderate temperatures. However, further studies are required to evaluate the effect of this quarantine treatment on fruit quality. The aim of this study was to evaluate the effect of HPP on the postharvest physiology of ‘Keitt’ mango during storage at 25 °C. Mangoes at physiological maturity were pressurized at 50, 70, and 90 MPa for 9 min (a control was obtained with no pressurization). The fruit were stored for 14 d and changes in physiological and physicochemical variables associated with ripening were assessed. The pressure level affected the respiration rate resulting in changes in other variables, such as total soluble solids. High pressure did not inhibit fruit ripening and the quality of the treated fruit was similar to that of the control.