Effect of postharvest calcium and polymeric films on ripening and peel injury in Kensington Pride mango.
Yuen, C. M. C.; Tan, S. C.; Joyce, D.; Chettri, P.;
ASEAN Food Journal Year: 1993 Vol: 8 Issue: 3 Pages: 110-113 Ref: 11 ref.
1993
บทคัดย่อ
Mature green mango cv. Kensington Pride fruits were infiltrated with 2, 4, 6 or 8% calcium chloride solution under a positive pressure of 115 kPa for 2 min or in a partial vacuum of 32 kPa. After treatment, fruits were stored at 20 deg C in boxes lined and covered with polyethylene film. Pressure and vacuum infiltration with CaCl2 delayed fruit ripening by approx. 12 and 8 days, respectively, compared with fruits infiltrated with water. Few differences in the effects of different CaCl2 concentrations on ripening or peel injury were observed. Vacuum-infiltrated fruits had an average peel injury score (on a scale of 1 = none to 9 = very severe) of 2.2, compared with 2.8 for pressure-infiltrated fruits. Peel injury was not reduced by reducing the pH of the CaCl2 solution during pressure-infiltration from 9 to 4. However, increasing the temperature of the fruit flesh or the CaCl2 solution during pressure infiltration (from 13 to 25 deg in each case), or packaging the fruits in sealed polyethylene ba
gs or cling or shrink wraps after calcium chloride treatment, significantly reduced peel injury.