บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Hot water treatment affects fruit mass loss and incidence of postharvest diseases and disorders in 'Buoi' mango (Mangifera indica Linn.).

Nguyen, H. X.; Opara, L. U.; To, L. V.;

Journal of South Pacific Agriculture Year: 1998 Vol: 5 Issue: 2 Pages: 13-18 Ref: 28 ref.

1998

บทคัดย่อ

Hot water treatment affects fruit mass loss and incidence of postharvest diseases and disorders in 'Buoi' mango (Mangifera indica Linn.).

Mature-green Buoi mangoes were held in hot water at 52 deg C for 5 min or 10 min, packed in a plastic bag, or untreated (control) prior to storage at 12 deg C for 24 days. Peel and pulp colour, mass loss, soluble solids content (SSC), disease incidence and physiological disorders were assessed after storage. The hot water treatments reduced the incidence of anthracnose (Colletotrichum gloeosporioides) [Glomerella cingulata] and stem-end rot compared with control fruits and fruits stored in plastic bags. However, hot water treatment at 52 deg C for 10 min induced higher shrivel incidence than in control fruits; fruits treated with hot water at 52 deg C for 5 min and fruits packed in plastic bags had the lowest incidence of shrivel. Hot water treatment for 5 or 10 min resulted in the least chilling injury, but hot water treatment at 52 deg C for 10 min significantly increased mass loss compared with the other treatments. The results indicate that hot water treatment of Buoi mangoes at 52 deg C for

 5 min has potential as a strategy for reducing the development of postharvest diseases and disorders with minimal fruit mass loss and shrivelling compared with untreated fruits.