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Prestorage heat treatment and poststorage quality of mango fruit.

Author(s) : KETSA S., CHIDTRAGOOL S., LURIE S.

Type of article: Article

Summary

Freshly harvested mango fruits (Mangifera indica cv. Nam Dok Mai), were heated at 38 °C for 3 days or heated and then stored at 4 °C for 3 weeks before ripening at 25 °C, then compared with nonheated fruits for quality changes. When not refrigerated, heated and nonheated fruits ripened within 7 days to a comparable quality, although titratable acidity remained higher in heated fruits. The peel of heated fruits was initially yellower in cold-stored fruits, and soluble solids content was initially greater, whereas firmness and titratable acidity were less than that of nonheated fruits during ripening at 25 °C. After cold storage and ripening, heated fruits had a lower incidence of disease and developed less chilling injury than nonheated fruits. Nonheated fruits stored at 4 °C also developed off-flavours whereas the heated fruits did not. Heat treatment did not inhibit ripening but did not ameliorate low-temperature injury.

Details

  • Original title: Prestorage heat treatment and poststorage quality of mango fruit.
  • Record ID : 2002-0828
  • Languages: English
  • Source: HortScience - vol. 35 - n. 2
  • Publication date: 2000

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