บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Tolerance and quality of mango fruit exposed to controlled atmospheres at high temperatures

Ortega-Zaleta, D. and Yahia, E. M.

Postharvest Biology and Technology Year: 2000 Vol: 20 Issue: 2 Pages: 195-201.

2000

บทคัดย่อ

Tolerance and quality of mango fruit exposed to controlled atmospheres at high temperatures.

Manila mangos were exposed to controlled atmospheres (CA) (0 kPa O2 + 50 kPa CO2) at 40, 42, 43, 44, 45, 46, 47, 48 and 49 deg C for 160 min, cooled in water at ambient temperature, and then stored at 10 deg C and 80% RH for up to 20 days. Relative to non-treated controls, fruits heated at 40, 42 and 43 deg C did not show any external or internal injury, while those subjected to 44 deg C developed slight injury after 10 days and severe injury after 20 days. Fruits subjected to more than or equal to 45 deg C had severe injury after storage for 10 days and the injury increased very significantly after storage for 20 days. Fruits exposed to 49 deg C and stored for 20 days had 100% injury. Weight loss was similar in control and in heat-treated fruits. Fruit firmness losses decreased as the temperature increased to 46 deg C and then increased. Chroma of exocarp and mesocarp decreased, while hue angle value of mesocarp increased as temperature increased. Based on the extent of fruit injury, CA is tole

rated by Manila mangos at <44 deg C, but not at more than or equal to 44 deg C.