Low O2 Affects on Quality of Mango (Mangifera indica cv. Namdokmai) at Chilling Temperature
R. Jansasithorn, C. Wongs-Aree, V. Srilaong and S. Kanlayanarat
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
Mango fruits cv. ‘Namdokmai’ at the mature green stage were stored at 8°C in air (control) or in 3% or 5% O2. Both low O2 treatments had comparable inhibitory effect on weight loss and respiration rate. After 30 days storage, the fruits lost only less than 2% of their original weight whereas in air, weight loss was more than 15%. Respiratory inhibition by low O2 was also very remarkable as the rates never increased to levels similar to that in air throughout the storage period. Pulp softening was more effectively inhibited by 3% O2 than 5% O2. However, this did not translate into a corresponding increase in shelf life. All low O2-stored fruits lasted in storage by 10 days longer than that in air.