נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Effect of pre‐storage treatments on mango fruit ripening
Year:
1994
Source of publication :
Annals of Applied Biology
Authors :
לומניץ, אלה
;
.
מריננסקי, רוזיטה
;
.
פסיס, עדנה
;
.
Volume :
125
Co-Authors:
BURDON, J.N., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
DORI, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
LOMANIEC, E., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
MARINANSKY, R., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
PESIS, E., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
581
To page:
587
(
Total pages:
7
)
Abstract:
The effectiveness of pre‐storage treatments of nitrogen (low oxygen), heat and ethanol and acetaldehyde vapours were examined for their potential for improving mango storage. Mature green mango fruit (Mangifera indica L. cv. Keitt) were treated with low oxygen (< 3% oxygen, 97% nitrogen) for 72 h, acetaldehyde (0.12%) and ethanol (1%) vapours for 24 h or heat (38 ± 2°C) for 48 h prior to storage at 14°C. The nitrogen and ethanol treatments induced substantial levels of acetaldehyde and ethanol in the fruit. Initially the firmness of the nitrogen treated fruit remained higher than the control although later in storage this effect was lost. Differences in ripening were reflected in the total soluble solids and acidity levels, nitrogen maintaining a higher acidity and lower total soluble solids (less mature) whereas the heat treated fruit had lower acidity and higher total soluble solids (more mature). Ethanol and acetaldehyde treatments showed no effect. The use of a pre‐storage treatment of nitrogen therefore had a beneficial effect on retarding ripening, although as storage progressed this effect was lost. Copyright © 1994, Wiley Blackwell. All rights reserved
Note:
Related Files :
acetaldehyde
Anaerobiosis
ethanol
fruit
heat
Mangifera indica
mango
nitrogen
ripening
Storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1744-7348.1994.tb04994.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
20315
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:35
Scientific Publication
Effect of pre‐storage treatments on mango fruit ripening
125
BURDON, J.N., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
DORI, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
LOMANIEC, E., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
MARINANSKY, R., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
PESIS, E., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P O Box 6, Bet Dagan, 50250, Israel
Effect of pre‐storage treatments on mango fruit ripening
The effectiveness of pre‐storage treatments of nitrogen (low oxygen), heat and ethanol and acetaldehyde vapours were examined for their potential for improving mango storage. Mature green mango fruit (Mangifera indica L. cv. Keitt) were treated with low oxygen (< 3% oxygen, 97% nitrogen) for 72 h, acetaldehyde (0.12%) and ethanol (1%) vapours for 24 h or heat (38 ± 2°C) for 48 h prior to storage at 14°C. The nitrogen and ethanol treatments induced substantial levels of acetaldehyde and ethanol in the fruit. Initially the firmness of the nitrogen treated fruit remained higher than the control although later in storage this effect was lost. Differences in ripening were reflected in the total soluble solids and acidity levels, nitrogen maintaining a higher acidity and lower total soluble solids (less mature) whereas the heat treated fruit had lower acidity and higher total soluble solids (more mature). Ethanol and acetaldehyde treatments showed no effect. The use of a pre‐storage treatment of nitrogen therefore had a beneficial effect on retarding ripening, although as storage progressed this effect was lost. Copyright © 1994, Wiley Blackwell. All rights reserved
Scientific Publication
You may also be interested in