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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

Controlled atmosphere (CA) storage of mango fruits (cv. Rad) was studied using 4 or 6% CO2 and 4, 6 or 8% O2. The fruits were evaluated at 5-day intervals for various quality attributes, incidence of pathogenic decay and sensory quality. All CA treatments slowed the yellowing of both peel and flesh. After CA storage, fruits were held at 13, 20 or 30 deg C for a ripening period of 7, 3 and 2 days, respectively. The best conditions for CA storage were 4% CO2/6% O2 followed by ripening at 13 deg C.

Details

  • Original title: Controlled atmosphere storage of mango fruit, Mangifera indica L. cv. Rad.
  • Record ID : 1997-0865
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 19 - n. 4
  • Publication date: 1995

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