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RIPENING OF MANGOS FOLLOWING LOW-TEMPERATURE STORAGE.

Author(s) : MEDLICOTT A. P., SIGRIST J. M. M., SY O.

Type of article: Article

Summary

DEVELOPMENT OF PEEL AND PULP COLOUR, SOLUBLE SOLIDS CONCENTRATION, PH, AND SOFTENING IN < AMELIE >, < TOMMY ATKINS > AND < KEITT > MANGOS OCCURRED PROGRESSIVELY DURING STORAGE FOR UP TO 21 DAYS AT 285 K (12 DEG C). BASED ON THE LEVEL OF RIPENING CHANGE THAT OCCURRED DURING 285 K STORAGE, IMMATURE FRUIT SHOWED SUPERIOR STORAGE CAPACITY. ON TRANSFER TO RIPENING TEMPERATURES: 298 K (25 DEG C), HOWEVER, IMMATURE FRUIT FAILED TO DEVELOP FULL RIPENESS CHARACTERISTICS. MATURE AND HALF-MATURE FRUIT UNDERWENT LIMITED RIPENING DURING STORAGE AT 285 K, THE EXTENT OF WHICH INCREASED WITH PROGRESSIVE HARVESTS DURING THE SEASON. SUGGESTIONS ARE MADE FOR MAXIMIZING STORAGE POTENTIAL BY CONTROLLING HARVEST MATURITY AND STORAGE TEMPERATURE FOR PROGRESSIVE HARVESTS THROUGHOUT THE SEASON.

Details

  • Original title: RIPENING OF MANGOS FOLLOWING LOW-TEMPERATURE STORAGE.
  • Record ID : 1991-0672
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 115 - n. 3
  • Publication date: 1990/05
  • Document available for consultation in the library of the IIR headquarters only.

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