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REDUCTION OF CHILLING INJURY IN RIPE ALPHONSO MANGO FRUIT IN COLD STORAGE BY TEMPERATURE CONDITIONING.

Author(s) : THOMAS P., JOSHI M. R.

Type of article: Article

Summary

FRUITS HELD AND RIPENED AT TROPICAL TEMPERATURE: AMBIENT TEMPERATURE, 300-307 K (27-34 DEG C) DEVELOPED CHILLING INJURY WHEN RIPE FRUITS WERE SUBSEQUENTLY STORED AT 278, 283 OR 288 K (5, 10 OR 15 DEG C). FRUITS HELD AND RIPENED AT 293 K (20 DEG C), MORE OR LESS 1 K, RH 85-90%, SHOWED LITTLE EVIDENCE OF CHILLING INJURY WHEN SUBSEQUENTLY STORED AT 278 OR 283 K UP TO 14 DAYS. CHILLING INJURY WAS ALSO AVOIDED BY HOLDING PRECLIMACTERIC FRUITS FOR A MINIMUM PERIOD OF 30 DAYS AT 283 K AND THEN RIPENING THEM AT 300-307 K. THE QUALITY REMAINED GOOD DURING COLD STORAGE FOR 7 DAYS AND WAS ACCEPTABLE UNTIL 10-14 DAYS.

Details

  • Original title: REDUCTION OF CHILLING INJURY IN RIPE ALPHONSO MANGO FRUIT IN COLD STORAGE BY TEMPERATURE CONDITIONING.
  • Record ID : 1989-0991
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 23 - n. 5
  • Publication date: 1988/10
  • Document available for consultation in the library of the IIR headquarters only.

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