Share

Effect of slicing on the rate of respiration, ethylene production and ripening of mango fruit.

Author(s) : ALLONG R., WICKHAM L. D., MAJEED M.

Type of article: Article

Summary

The effects of slicing on respiration rate, ethylene production, total soluble solids (TSS) content, texture and microbiological contamination in mangoes (cultivars Julie and Graham) were examined. The effects varied with cultivar, stage of ripeness and storage temperature. The effect of slicing on half-ripe and firm-ripe fruit was an initial increase in respiration rate followed by a decline to levels equal to that of intact fruit. Slicing had no measurable effect on ethylene production. TSS content was greatest in sliced tissue at the higher temperatures while there was no effect of slicing on tissue firmness. Generally, storage at lower temperatures reduced the negative effects of wounding including the level of microbial contamination.

Details

  • Original title: Effect of slicing on the rate of respiration, ethylene production and ripening of mango fruit.
  • Record ID : 2005-1966
  • Languages: English
  • Source: J. Food Qual. - vol. 24 - n. 5
  • Publication date: 2001

Links


See the source

Indexing