บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of hot air conditioning of 'Kensington' mango fruit on the response to hot water treatment.

Jacobi, K.K., MacRae, E. A. and Hetherington, S. E.

Postharvest biology and technology. Vol: 21 Issue: 1 Pages: 39-49

2000

บทคัดย่อ

Effects of hot air conditioning of 'Kensington' mango fruit on the response to hot water treatment.

Hot air conditioning treatments of mature 'Kensington' mango fruit (Mangifera indica Linn.) were optimised by incubating fruit at temperatures from 22 to 42 degrees C for 4-16 h, prior to a hot water treatment (HWT) of 45 degrees C for 30 min or 47 degrees C for 15 min, before ripening at 22 degrees C. Hot water injuries were reduced, and in some cases, eliminated, by conditioning the fruit at 40 degrees C for 8 h. The conditioning temperature was more important than the duration of the HWT in injury alleviation. Conditioning at 40 degrees C prior to HWT accelerated the ripening of fruit, increased weight loss, reduced fruit firmness, increased brix and lowered titratable acidity compared to untreated fruit and fruit receiving other heat treatments. These treated fruit were also more resistant to postharvest diseases.