Effects of hydrocooling on fruit quality and storage life of ‘Nam Dok Mai’ Mango (Mangifera indica L.)
Niyomlao, W. and Kanlayanarat, S.
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 361
2003
บทคัดย่อ
Effects of hydrocooling on fruit quality and storage life of ‘Nam Dok Mai’ Mango (Mangifera indica L.)
Mango fruit cv. ‘Nam Dok Mai’ (Mangifera indica L.) harvested at the mature-green stage were hydrocooled using 5°C, 8°C, 10°C or 13°C water. Fruit temperature expectedly decreased from an initial level of about 14 min. Cooling time increased to 38, 60 and 80 min when water temperature was increased to 8°C, 10°C and 13°C, respectively. During subsequent storage at 13°C with 90-95% relative humidity, firmness loss due to ripening-associated softening was retarded using 8-13°C hydrocooling treatments. The fruits turned ripe-soft (<10 N) after 20 days of storage or 5 days later than the control and those hydrocooled with 5°C water which showed symptom of chill damage. All hydrocooling treatments also inhibited peel and pulp yellowing based on changes in color b* values, except for the 13°C hydrocooling treatment whose pulp yellowing response was comparable to that of the control. Hydrocooling did not result to reduced rates of respiration, ethylene production and weight loss.