บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Ripening quality of Julie mangoes stored at low temperatures.

Sankat, C. K.; Bissoon, K.; Maharaj, R.; Lauckner, B.;

Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 712-722 Ref: 23 ref.

1994

บทคัดย่อ

Ripening quality of Julie mangoes stored at low temperatures.

ABSTRACT

Mature green fruits were stored at 6, 10, 14 and 28 deg C (ambient) for up to 42 days. The fruits were allowed to ripen after removal from storage before quality parameters were assessed. Firmness, weight loss and fruit volume decreased with increasing storage temperature. TSS was not affected by temperature and averaged 22.5 deg Brix. Starch (2.5%) and titratable acidity (1.27%) were highest in fruits stored at 6 deg while pH (4.29) and the sugar:acid ratio (22.3%) were lowest at this temperature. Both skin and flesh colour of ripened fruits were negatively affected at 6 deg as was aroma. Storage for 21 days at 10 deg is recommended.