บทคัดย่องานวิจัย

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Induction of chilling tolerance in mango by temperature conditioning, heat, low O2 and ethanol vapours.

Pesis, E.; Faure, M.; Marinansky-Ben Arie, R.;

Acta Horticulturae Year: 1997 Issue: No. 455 Pages: 629-634 Ref: 12 ref.

1997

บทคัดย่อ

Induction of chilling tolerance in mango by temperature conditioning, heat, low O2 and ethanol vapours.

Fruits of mango cultivars Tommy Atkins and Keitt were exposed to various treatments prior to cold storage to improve fruit quality and to eliminate chilling injury. At 10 deg C, chilling injury symptoms appeared as red spots on the peel, and pitting and black spots appeared at lower temperatures. Temperature conditioning by gradually decreasing the temperature from 20 to 17 or 14 deg during the 2 days after harvest, and before storage at 9 deg , reduced the number of red spots by 50% compared with controls. This reduction was accompanied by an increase in fruit softening after 3 weeks at 9 deg . Heat treatment for 48 h at 38 deg in 100% RH, or at 18 deg for 48 h in ethanol vapour or a low-oxygen atmosphere prior to cold storage, reduced symptoms that developed at 5 deg .