บทคัดย่องานวิจัย

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Loss of heat tolerance in Kensington mango fruit following heat treatments.

Jacobi, K. K.; MacRae, E. A.; Hetherington, S. E.;

Postharvest Biology and Technology Year: 2001 Vol: 21 Issue: 3 Pages: 321-330 Ref: 19 ref.

2000

บทคัดย่อ

Loss of heat tolerance in 'Kensington' mango fruit following heat treatments.

Conditions that promote loss of heat tolerance, or dehardening, of 'Kensington' mango fruit (Mangifera indica) were investigated. Fruit were conditioned at 40 deg C for 8 h, and then placed at 22 deg C (dehardened) for 8, 16, 24, or 48 h prior to hot water treatment (HWT) (47 deg C held for 15 minutes). The greatest reduction in fruit heat tolerance occurred in fruit placed at 22 deg C for 16 h. Compared with the other conditioned fruit, these fruit had the highest incidence and severity of skin scalding, external cavities, starch layer, increased F0 values and a lack of recovery in FV/FM ratios after HWT. It was concluded that the loss of heat tolerance in 'Kensington' fruit occurred at a slower rate than the increase in heat tolerance brought about by the 40 deg C conditioning treatments. Exposure of fruit to 22 deg C for 24 h or longer accelerated fruit ripening, and induced some protection against heat injury.