บทคัดย่องานวิจัย

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Quality of 'Kensington' mango (Mangifera indica Linn.) following hot water and vapour-heat treatments.

Jacobi, K. K.; Wong, L. S.;

Postharvest Biology and Technology Year: 1992 Vol: 1 Issue: 4 Pages: 349-359 Ref: 24 ref.

1992

บทคัดย่อ

Quality of 'Kensington' mango (Mangifera indica Linn.) following hot water and vapour-heat treatments.

Kensington mango fruits from 3 growing regions were treated with hot water or vapour heat (for pest and disease control) to a fruit core temperature of 47 deg C for times ranging from 7.5 to 30 min. Skin colour development, time to first softening, disease incidence and fruit injury were assessed. The hot water treatment shortened fruit softening time and caused extensive internal and external injury. Vapour heat treatment reduced the time for fruit to colour and soften, but did not cause significant internal or external injury. Both secondary disease incidence and level of injury increased with increasing time at 47 deg . Treatment response was influenced by production locality and/or maturity.