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Study on keeping mango fruits fresh by painting them with a membrane.

[In Chinese. / En chinois.]

Author(s) : LIN Q., WEI Y., YANG Z. S.

Type of article: Article

Summary

Harvested mango fruits were managed with 4 treatments: 1) dipped in double diluted solution of D8 shellac; 2) dipped in double diluted solution of N3 shellac; 3) dipped in 0.1% methyl cellulose solution + 0.1% Tecto; and 4) control. The fruits treated were then wrapped with sterilized paper and stored in a room with a maximum temperature of 22.5 °C and minimum temperature of 19 °C, and relative humidity of 88%. Results showed that after storage for 25 days, the best result was received from the third treatment, with 80% of stored fruit in good condition.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2002-2431
  • Languages: Chinese
  • Source: South China Fruits - vol. 29 - n. 6
  • Publication date: 2000

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