บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of gibberellic acid and Vapor Gard on ripening, amylase and peroxidase activities and quality of mango fruits during storage.

Khader, S. E. S. A.;

Journal of Horticultural Science Year: 1992 Vol: 67 Issue: 6 Pages: 855-860 Ref: 12 ref.

1992

บทคัดย่อ

Effect of gibberellic acid and Vapor Gard on ripening, amylase and peroxidase activities and quality of mango fruits during storage.

The effects of postharvest treatment (dipping) of mango cv. Mallika fruits with 200 mg GA3/litre or 2.5% Vapor Gard (di-1-p-menthene) or both were studied during storage at ambient temperatures (34 deg -37 deg C) for 16 days or at 15 deg for 20 days. GA3 applied alone or with Vapor Gard significantly delayed fruit ripening, retarded ascorbic acid degradation (in the flesh) and chlorophyll degradation (in the peel) and reduced alpha -amylase and peroxidase activities during storage. Dipping in Vapor Gard alone or with GA3 reduced percentage weight loss during storage at both temperatures. Dipping fruits in Vapor Gard + GA3 markedly delayed ripening in fruits stored at 15 deg . It is concluded that mangoes can be stored successfully for 20 days if they are dipped in 200 mg GA3/litre + 2.5% Vapor Gard and stored at 15 deg .