ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The postharvest behaviour and quality of "Carabao" mangoes subjected to vapor heat treatment.

Esquerra, E. B.; Lizada, M. C. C.;

ASEAN Food Journal Year: 1990 Vol: 5 Issue: 1 Pages: 6-11 Ref: 12 ref.

1990

บทคัดย่อ

Carabao mango fruits from different production areas at 2 stages of maturity and initial peel colour were subjected to vapour heat treatment (VHT) for 10 min. at a pulp temperature of 46 deg C, and then ripened at 25 deg . The rate of peel colour development was not accelerated by the treatment, except in immature fruits from Pangasinan. VHT enhanced peel colour quality resulting in a greater proportion of treated fruits reaching full yellow colour. No adverse effect on the visual quality was observed at the table ripe stage. The incidence of anthracnose [Glomerella cingulata] and stem end rot [unspecified] was reduced by the treatment, but the onset of decay was not delayed. VHT induced internal breakdown (IB), a disorder characterized by the presence of spongy tissues in the inner portion of the mesocarp. The symptoms were not apparent until the table ripe stage and affected fruits exhibited no visible external lesions. Immature fruits were more susceptible to the disorder. VHT increased respiration rates, and, consequently, reduced oxygen and increased carbon dioxide levels in some fruits. The physicochemical and sensory characteristics of treated fruits which did not develop IB were similar to those of the control fruits.