ShareEffect of hot water immersion treatment on the development of chilling injury in mango fruits.
Efecto del tratamiento de immersión en agua caliente sobre el desarrollo de daños por el frio en frutos de mango.
Author(s) : ZAMBRANO J., MATERANO W.
Type of article: Article
Summary
Mango fruits harvested at the preclimacteric stage were dipped in hot water for 30 minutes prior to storage at 5 °C for 2, 4 or 6 weeks in cardboard boxes. After storage, the fruits were kept at 20 °C until ripe. Dipping in water at 38 °C significantly reduced chilling injury. Hot water treatment had significant but variable effects on pulp colour parameters.
Details
- Original title: Efecto del tratamiento de immersión en agua caliente sobre el desarrollo de daños por el frio en frutos de mango.
- Record ID : 2000-2622
- Languages: Spanish
- Source: Agron. Trop. - vol. 49 - n. 1
- Publication date: 1999
Links
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Indexing
- Themes: Fruit
- Keywords: Hot water; Treatment; Mango; Chilling injury; Immersion; Development; Tropical fruit
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