บทคัดย่องานวิจัย

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Quality of 'Kensington' mango (Mangifera indica Linn.) fruit following combined vapour heat disinfestation and hot water disease control treatments.

Jacobi, K. K.; Giles, J. E.;

Postharvest Biology and Technology Year: 1997 Vol: 12 Issue: 3 Pages: 285-292 Ref: 16 ref.

1997

บทคัดย่อ

Quality of 'Kensington' mango (Mangifera indica Linn.) fruit following combined vapour heat disinfestation and hot water disease control treatments.

Changes in the quality of Kensington mangoes harvested at the green mature stage from the 2 major production regions in Queensland, Australia (Ayr and Mareeba) were measured after either a vapour heat treatment (VHT) in which seed surface temperature was held at 47 deg C for 15 min, or a hot water (HW) disease control treatment of 53 deg for 5 min prior to VHT, combined with either storage at 10 deg for 5 days followed by 22 deg for 5 days or storage at 22 deg for 10 days. Fruits from the VHT and HW + VHT treatments had higher skin colour ratings, reflectance and chroma values, and lower hue angles than untreated fruits, after both storage durations, indicating an enhancement of ripening. Skin browning was more severe on VHT fruits than on HW + VHT or control fruits and lenticel spotting was more severe on VHT and HW + VHT fruits than on control fruits. Both were more severe after storage at 10/22 deg than after storage at 22 deg . Skin browning was more severe on fruits from Ayr than from Maree

ba. There were no differences in eating quality between fruits from different heat treatments or storage regimes. The HW + VHT treatment combined with continuous storage at 22 deg resulted in the highest quality fruits, and is recommended for air freight marketing.