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Effet du refroidissement par eau sur l'abaissement de la chaleur sur le terrain pour les mangues, et effet des différentes températures d'eau sur la qualité des fruits après quatre semaines d'entreposage frigorifique.

Effect of hydro-cooling on field heat removal of mangoes, and of differing water temperatures on fruit quality after four weeks of cool storage.

Auteurs : OOSTHUYSE S. A., MABILA M. E., STRATEN B. van, WINTER A. J.

Type d'article : Article

Résumé

Hydrocooling as a means of removing field heat from mangoes was evaluated by placing fruits (after heating in air to 34 or 36 deg C) in water or in air at 22 deg C and monitoring the reduction in temperature of the outer, mid- and inner-pulp with time. Hydrocooling was highly effective in reducing the temperature of the mesocarp. The effect of hydrocooling after harvest on fruit quality (cv. Keitt) following 4 weeks of cool storage at 8 deg C was also assessed. Fruit quality was assessed after allowing fruits to ripen at 20 deg C. Hydrocooling at 5 deg C for 120 minutes reduced the incidence and severity of soft-brown rot.

Détails

  • Titre original : Effect of hydro-cooling on field heat removal of mangoes, and of differing water temperatures on fruit quality after four weeks of cool storage.
  • Identifiant de la fiche : 1998-0964
  • Langues : Anglais
  • Source : S. afr. Mango Grow. Assoc., Yearb. - vol. 15
  • Date d'édition : 1995

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