บทคัดย่องานวิจัย

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Mango (Mangifera indica L.) black flesh and its effects on fruit quality of cv. Haden at different postharvest temperatures.

Acosta-Ramos, M., Nieto-Angel, D., Nieto-Angel, R., Mena-Nevarez, G., Teliz-Ortiz, D., Vaquera-Huerta, H. and Delgadillo-Sanchez, F.

Revista Mexicana de Fitopatologia Vol. 20, No. 1. 2002. pp. 31-39.

2002

บทคัดย่อ

Mango (Mangifera indica L.) black flesh and its effects on fruit quality of cv. Haden at different postharvest temperatures.

The behaviour of black flesh and its effect on quality was determined on mango (cv. Haden) fruit at three different storage temperatures. The fruits were stored at 8, 13, 18 plus or minus 1 deg C for 20 days and were evaluated 2, 22, 24, 26 and 28 days after storage (DAS). After the evaluation, the fruits were maintained at room temperature (22 plus or minus 3 deg C) and 60% relative humidity. The variables evaluated were incidence and severity of black flesh and chilling injury, weight loss, flesh firmness, total soluble solids and malic acid content. Incidence and severity increased as the fruit storage period increased at 13 and 18 plus or minus 1 deg C. Incidence and severity were significantly greater at 18 plus or minus 1 deg C than at other temperatures. The concentration of total soluble solids was greater at 8 and 13 plus or minus 1 deg C at 28 DAS, while loss of firmness and malic acid content were lower at that temperature; however, fruits showed chilling injury, characterized by abnormal ripening, with a 28% incidence. Fruits with black flesh showed the greatest losses in weight, firmness, total soluble solids and malic acid during the postharvest storage period.