บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of hot water treatment on the postharvest quality of mango (Mangifera indica L.).

Zambrano, J.; Materano, W.;

Proceedings of the Interamerican Society for Tropical Horticulture Year: 1998, publ. 2000 Vol: 42 Pages: 226-231 Ref: 20 ref.

1998

บทคัดย่อ

Effect of hot water treatment on the postharvest quality of mango (Mangifera indica L.).

Mango fruits (cv. Palmer) harvested at the preclimacteric stage were immersed in hot water (38, 46 or 54 deg C) for 30 min prior to storage at 5 deg C for 2, 4 or 6 weeks in cardboard boxes. After storage they were kept at 20 deg C until ripe. Treatment with hot water at 38 deg C reduced the development of chilling injury in storage. Symptoms of chilling injury increased as storage duration increased. Total soluble solids was highest (13.267 deg Brix) in fruits treated with water at 38 deg C while titratable acidity was highest in fruits treated with water at 54 deg C. Maximum inhibition of carotenoid formation occurred in non-heated fruits and fruits treated with water at 54 deg C. Hot water treatment had a significant effect on pulp colour parameters (lightness, hue and chroma). High correlation coefficients were observed between carotenoid content and the colour attributes b*, hue and chroma.