ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of temperature on ripening of 'Chiin Hwang' mango (Mangifera indica L.).

Lee, S. R.; Lin, H. L.; Shiesh, C. C.; Lee, K. C.;

Journal of the Chinese Society for Horticultural Science Year: 1998 Vol: 44 Issue: 2 Pages: 126-136 Ref: 21 ref.

1998

บทคัดย่อ

In one experiment in central Taiwan, Chiin Hwang mango fruits were harvested 93 days after full bloom and were placed at 25 deg C or 38 deg C for ripening. In another experiment fruits were gathered 102 days after anthesis and were stored at 28 deg C or 38 deg C, to compare the ripening process under different temperatures. Results indicated Chiin Hwang fruits were unable to complete the ripening process in up to 4 days at 25 deg C, while ripening was accelerated at 38 deg C. Two days after treatment (38 deg C), soluble solids increased to 11.2%, firmness and starch content decreased gradually as total soluble sugar concentration and alpha -amylase activity rose. Four days after treatment, pulp colour and flavour reached the stage of maturity but not skin colour. Those fruits picked at day 102, and stored at 28 or 38 deg C, had the same degree of maturity and were edible 4 days after temperature treatments. Fruit firmness under such conditions was 2-4 kg/cm2. Total soluble solids stood at 13% or

 more. There was an increase in total soluble sugars corresponding to the enhanced activity of alpha -amylase at 38 deg C, but relatively less significant activity was detected at 28 deg C. However, fruits ripened at 28 deg C had a good skin and flesh colour: bright orange-yellow at day 6. Those ripened at 38 deg C also possessed orange yellow skin but with green patches and some black spots appeared 8 days after treatment. It is concluded that ripening at 28 deg C could retain a better postharvest quality than ripening at 25 deg C or 38 deg C.