บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of heat treatment on post-harvest quality of mango fruits.

Zambrano, J.; Materano, W.;

Tropical Agriculture Year: 1998 Vol: 75 Issue: 4 Pages: 484-487 Ref: 23 ref.

1998

บทคัดย่อ

Effects of heat treatment on post-harvest quality of mango fruits.

Mango fruits (Mangifera indica) were harvested in Barinas, Venezuela at the pre-climacteric stage. Fruits were immersed in 38, 46, and 54 deg C heated water for 30 min prior to storage at 5 deg C for 2, 4, or 6 weeks in carton boxes. After storage, they were kept at 20 deg C for one week to simulate shelf life. Fruits were evaluated for total soluble solids, titratable acidity, beta -carotene content, reducing sugars, starch content, pulp colour, and visible symptoms of chilling injury. Chilling injury index and appearance were influenced significantly by dip temperature and storage period. Total soluble solids was higher in heated fruit at 38 deg C compared to heated fruits at 46 and 54 deg C, while titratable acidity was significantly higher in fruit heated at 54 deg C. Maximum inhibition of carotenoid formation occurred in non-heated and heated fruit at 54 deg C. Heated water had a significant effect on pulp colour parameters (lightness, hue, and chroma). High correlation coefficients were ob

served between carotenoid content and colour attributes b*, hue, and chroma. It is suggested that mango tolerance to chilling temperatures may increase after pre-storage heat treatments at temperatures below 54 deg C.