บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of post-harvest temperatures on the development of Internal Darkening in mango fruits (Mangifera indica L.) cv. Haden and their quality.

Acosta, R. M.; Neito, A. D.; Mena, N. G.; Vaquera, H. H.; Teliz, O. D.; Nieto, A. R.;

Acta Horticulturae Year: 2000 Issue: No. 509 Pages: 401-412 Ref: 29 ref.

2000

บทคัดย่อ

Effect of post-harvest temperatures on the development of Internal Darkening in mango fruits (Mangifera indica L.) cv. Haden and their quality.

The objective of this work was to identify the effect of postharvest storage temperatures on the development of internal darkening (ID) in mango fruits. Fruits of mango cv. Haden were stored for 20 days at 8, 13, 18 plus or minus 1 deg C and 22 plus or minus 3 deg C. After the storage period, fruits were evaluated 22, 24, 26 and 28 days after harvest (DAH). During this period, the fruits were kept at a room temperature of 22 plus or minus 3 deg C with an average relative humidity of 60%. Incidence and severity of ID, firmness (F), total soluble solids (TSS) and the malic acid percentage (MAP) were evaluated. The incidence and severity of ID increased as the postharvest life of fruits stored at 13 and 18 plus or minus 1 deg C was extended. The ID symptoms were developed with low values for incidence and severity at 18 plus or minus 1 deg C, but chilling injury symptoms occurred on 28% of fruits. This damage was expressed in terms of abnormal ripening. The TSS also increased, while F and MAP decli

ned. Incidence was significantly higher in fruits stored at 18 plus or minus 1 deg C. In severity there were no significant differences. TSS concentration was higher at 13 deg C, even when significant differences were observed on the 22nd DAH. F was significantly lower in fruits stored at 18 plus or minus 1 deg C. Minor MAP losses were observed at 8 plus or minus 1 deg C and they were significantly lower at 13 and 18 plus or minus 1 deg C.