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Controlled atmosphere storage of mango fruit, Mangifera indica L. cv. Rad.

Author(s) : NOOMHORM A., TIASUWAN N.

Type of article: Article

Summary

Different controlled-atmosphere compositions (4 and 6% CO2, and 4,6 and 8% O2) were studied. All of the treatments delayed the yellowing of the peel and the flesh. The ripening time was 7, 3 and 2 days storage at temperatures of 13, 20 and 30 deg C. The best fruit characteristics were obtained at 13 deg C with 4% CO2 and 6% O2.

Details

  • Original title: Controlled atmosphere storage of mango fruit, Mangifera indica L. cv. Rad.
  • Record ID : 1996-2861
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 19 - n. 4
  • Publication date: 1995

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