บทคัดย่องานวิจัย

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Ripening retardation of Arumanis mango.

Yuniarti; Suhardi;

ASEAN Food Journal Year: 1992 Vol: 7 Issue: 4 Pages: 207-208 Ref: 11 ref.

1992

บทคัดย่อ

Ripening retardation of Arumanis mango.

The effect of different methods of ripening retardation of mangoes (cv. Arumanis) during transportation in order to minimize postharvest losses was studied. Mangoes were harvested at optimal picking maturity and treated with one of the following: (a) CaCl2 solution (2, 4, 6 or 8%); (b) wax emulsion (4, 5, 6 or 7%); (c) wrapping in perforated polyethylene bags containing KMnO4 as an ethylene absorbent (2.5, 5.0, 7.5, 7.5 or 10.0%); (d) wrapping in sealed polyethylene bags with KMnO4 as in (c); or (d) untreated control. Fruits were then placed in perforated cartons and transported for 36 h. Samples were analysed and inspected for weight loss, soluble solids content, texture, days taken to reach optimal ripeness at room temperature, or the over-ripe condition. Wax emulsion at 6 or 7% had the greatest effect in retarding ripening (by 11 days) and the over-ripe stage (by 9 days), compared with control fruits, and resulted in the lowest weight loss. However, the wax emulsion treatment also resulted in the lowest soluble solids content (14.8% after transportation following 6% wax treatment, compared with 18.8% in controls).