ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of ripening temperature on quality and compositional changes of mango (Mangifera indica L.) cv. Kensington.

O'Hare, T. J.;

Australian Journal of Experimental Agriculture Year: 1995 Vol: 35 Issue: 2 Pages: 259-263 Ref: 16 ref.

1995

บทคัดย่อ

Preclimacteric mango cv. Kensington fruits were treated with ethylene (200 micro litre/litre) for 36 h, then ripened at 13, 18, 22, 24 or 30 deg C or under 2 day/night temperature regimes (18/24 deg in 12/12- or 18/6-h cycles). Fruits were assessed for quality (skin colour, pulp colour, eating quality) and compositional changes over the ripening period. Fruits ripened at 18-22 deg achieved the highest quality scores, with all quality parameters reaching a maximum within about 2 days of each other. Diurnal temperature cycling provided no advantage over constant temperatures. Fruits ripened at 13 or 30 deg had low skin colour quality scores, related to poor carotenoid development and high chlorophyll retention, respectively. The poor carotenoid development at 13 deg also resulted in lower pulp colour quality scores. Eating quality was significantly lower at 13 and 30 deg than at intermediate temperatures, related to the slow decline in titratable acidity and poor flavour, respectively. Quality par

ameters became unsynchronized at 13 and 30 deg , with skin colour quality reaching a maximum 5 days earlier than eating quality at 13 deg , and 3 days later at 30 deg .