חיפוש מתקדם
HortScience
Ketsa, S., Department of Horticulture, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
Chidtragool, S., Yasothon Agric. and Technol. College, Amphur Muang, Yasothon 35000, Thailand
Lurie, S., Department of Postharvest Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Freshly harvested mango fruit (Mangifera indica L. cv. Nam Dok Mai), were heated at 38 °C for 3 days or heated and then stored at 4 °C for 3 weeks before ripening at 25 °C, then compared with nonheated fruit for quality changes. When not refrigerated, heated and nonheated fruit ripened within 7 days to a comparable quality, although titratable acidity remained higher in heated fruit. The peel of heated fruit was initially yellower in cold-stored fruits, and soluble solids content was initially greater, whereas firmness and titratable acidity were less than that of nonheated fruit during ripening at 25 °C. After cold storage and ripening, heated fruit had a lower incidence of disease and developed less chilling injury than nonheated fruit. Nonheated fruit stored at 4 °C also developed off-flavors whereas the heated fruit did not. Heat treatment did not inhibit ripening but did ameliorate low-temperature injury.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Prestorage heat treatment and poststorage quality of mango fruit
35
Ketsa, S., Department of Horticulture, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
Chidtragool, S., Yasothon Agric. and Technol. College, Amphur Muang, Yasothon 35000, Thailand
Lurie, S., Department of Postharvest Science, ARO, Volcani Center, Bet Dagan 50250, Israel
Prestorage heat treatment and poststorage quality of mango fruit
Freshly harvested mango fruit (Mangifera indica L. cv. Nam Dok Mai), were heated at 38 °C for 3 days or heated and then stored at 4 °C for 3 weeks before ripening at 25 °C, then compared with nonheated fruit for quality changes. When not refrigerated, heated and nonheated fruit ripened within 7 days to a comparable quality, although titratable acidity remained higher in heated fruit. The peel of heated fruit was initially yellower in cold-stored fruits, and soluble solids content was initially greater, whereas firmness and titratable acidity were less than that of nonheated fruit during ripening at 25 °C. After cold storage and ripening, heated fruit had a lower incidence of disease and developed less chilling injury than nonheated fruit. Nonheated fruit stored at 4 °C also developed off-flavors whereas the heated fruit did not. Heat treatment did not inhibit ripening but did ameliorate low-temperature injury.
Scientific Publication
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