บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of quarantine heat treatment on mango fruit physiology.

Mitcham, E. J.; McDonald, R. E.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 361-366 Ref: 9 ref.

1993

บทคัดย่อ

Effects of quarantine heat treatment on mango fruit physiology.

Mature-green mango fruits (cv. Tommy Atkins) were vapour-heat-treated at 46 deg C for 160, 200 or 280 min and at 50 deg for 120, 180 or 240 min. Mature-green mango fruits (cv. Keitt) were treated at 46 deg for 180 or 240 min and at 48 deg for 300 min. After treatment, fruits were ripened at 20 deg and 90-95% RH. Vapour-heat treatment resulted in an increase in internal CO2 (9% at 46 deg and 13% at 48 deg ) and a decrease in internal O2 (11% at 46 deg and 6% at 48 deg ) in Keitt fruits. Ethanol, methanol and acetaldehyde concentrations increased, electrolyte leakage increased and ethylene-forming enzyme (EFE) activity decreased in fruits immediately after heat treatment. Three days after treatment, EFE activity recovered and electrolyte leakage decreased to control levels. Vapour-heat treatment also reduced the rate of fruit softening and mesocarp colour development. Mango fruits appear to have the capacity to recover from vapour-heat quarantine treatments.