High carbon dioxide storage for improving the postharvest life of mangosteen fruit (Garcinia mangosteen L.)
S. Pakkasarn, S. Kanlayanarat, A. Uthairatanakij
ISHS Acta Horticulturae 600: 813-816.
2003
บทคัดย่อ
The effect of 10% and 15% CO2 on the storage life of mangosteen fruits at 13oC was determined. Both CO2 levels were effective in reducing ethylene production and calyx chlorophyll loss but the 10% CO2 was more effective than 15% CO2 in delaying peel color and firmness changes and decreasing weight loss and respiration rates. Consequently, fruits kept longer at 10% CO2 (28 days) and had higher soluble solids and lower titratable acid contents than at 15% CO2 (24 days), which also induced fermented flavor. Fruits stored in air lasted for 16 days.