บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Storage and ripening temperatures for Kensington mangoes.

McLauchlan, R. L.; Wells, I. A.;

Development of postharvest handling technology for tropical tree fruits: a workshop held in Bangkok, Thailand, 16-18 July 1992. Year: 1994 Pages: 25-29 Ref: 13 ref.

1994

บทคัดย่อ

Storage and ripening temperatures for Kensington mangoes.

ABSTRACT

Kensington mangoes were stored at 3, 7, 10 or 13 deg C for 0, 1, 2 or 3 weeks and ripened at 18, 22, 26 or 30 deg . Fruits stored at 13 deg coloured significantly during the first week of storage; fruits at 10 deg coloured slowly in store; the colour of fruits at 7 deg remained static; and that of fruits at 3 deg was the poorest. External chilling injuries (CI) were not significant in fruits stored at 7-13 deg , but after 2 weeks at 3 deg , fruits showed minor CI which increased in severity on ripening. After 3 weeks at 3 deg , fruits were severely injured before and after ripening. Acidity levels in ripe fruits were increased by decreasing both storage and ripening temperatures. Eating quality of 13 deg -stored fruits was unacceptable after 1 week of storage. The 30 deg ripening temperature was unsuitable for fruits stored for 1 week (resulting in off-flavours), while 26 deg was also unsuitable after 3 weeks storage. The best ripening temperature (based on eating quality) was 22 deg .