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Experiment of packing mango fruit with PE film for prolonging storage life.

[In Chinese. / En chinois.]

Author(s) : CAO X. A., WANG H. B.

Type of article: Article

Summary

Before storage the fruits were washed in sodium hydroxide solution with a pH of 12.5, dried then soaked in hot water at 51 plus or minus 1 °C for 5 minutes, then soaked for 1 minute in a solution developed by the authors (including fungicides and plant growth regulators). Some of the fruits were then treated with Guoliang (waxing agent) and packed in PE film and some were only packed in LDPE film (thickness of 0.01 mm). They were then stored at a temperature of 15 plus or minus 1 °C. Results showed the fruits packed in perforated film could keep their freshness for 17 days.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2002-0827
  • Languages: Chinese
  • Source: South China Fruits - vol. 29 - n. 2
  • Publication date: 2000

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