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Subatmospheric pressure storage of mango fruits
Year:
1977
Source of publication :
Scientia Horticulturae
Authors :
Apelbaum, Akiva
;
.
Fuchs, Yoram
;
.
Zauberman, Giora
;
.
Volume :
7
Co-Authors:
Apelbaum, A., Institute for Technology and Storage of Agricultural Products, Division of Fruit and Vegetable Storage, Agricultural Research Organization, P.O.B. 6, Bet Dagan, 50200, Israel
Zauberman, G., Institute for Technology and Storage of Agricultural Products, Division of Fruit and Vegetable Storage, Agricultural Research Organization, P.O.B. 6, Bet Dagan, 50200, Israel
Fuchs, Y., Institute for Technology and Storage of Agricultural Products, Division of Fruit and Vegetable Storage, Agricultural Research Organization, P.O.B. 6, Bet Dagan, 50200, Israel
Facilitators :
From page:
153
To page:
160
(
Total pages:
8
)
Abstract:
Ripening of mango fruit is markedly delayed when the pressure in the storage chamber is reduced below 100 mm Hg, and fruit storage life is thus prolonged. The prolongation of storage life is inversely related to the pressure; control fruit stored at 760 mm Hg started to ripen after 16 days in storage at 13°C, while fruit stored at 100 and 75 mm Hg after 25 and 35 days, respectively. Fruit stored at 50 mm Hg remained unripe for 35 days. No effect on ripening was recorded at pressures above 250 mm Hg, while at pressures below 50 mm Hg the fruit desiccated. All fruits stored at subatmospheric pressure ripened 3-4 days after transfer to shelf life at 25°C. However, green mango fruits of the colored cultivars like 'Haden' and 'Maya', stored at subatmospheric pressure for a prolonged period, did not develop the proper red or orange color during shelf-life, but turned pale yellow instead. Treatment with ethylene upon removal from storage slightly improved color development in these fruits. © 1977.
Note:
Related Files :
food storage
Mangifera indica
mango
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Related Content
More details
DOI :
10.1016/0304-4238(77)90055-3
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19884
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:32
Scientific Publication
Subatmospheric pressure storage of mango fruits
7
Apelbaum, A., Institute for Technology and Storage of Agricultural Products, Division of Fruit and Vegetable Storage, Agricultural Research Organization, P.O.B. 6, Bet Dagan, 50200, Israel
Zauberman, G., Institute for Technology and Storage of Agricultural Products, Division of Fruit and Vegetable Storage, Agricultural Research Organization, P.O.B. 6, Bet Dagan, 50200, Israel
Fuchs, Y., Institute for Technology and Storage of Agricultural Products, Division of Fruit and Vegetable Storage, Agricultural Research Organization, P.O.B. 6, Bet Dagan, 50200, Israel
Subatmospheric pressure storage of mango fruits
Ripening of mango fruit is markedly delayed when the pressure in the storage chamber is reduced below 100 mm Hg, and fruit storage life is thus prolonged. The prolongation of storage life is inversely related to the pressure; control fruit stored at 760 mm Hg started to ripen after 16 days in storage at 13°C, while fruit stored at 100 and 75 mm Hg after 25 and 35 days, respectively. Fruit stored at 50 mm Hg remained unripe for 35 days. No effect on ripening was recorded at pressures above 250 mm Hg, while at pressures below 50 mm Hg the fruit desiccated. All fruits stored at subatmospheric pressure ripened 3-4 days after transfer to shelf life at 25°C. However, green mango fruits of the colored cultivars like 'Haden' and 'Maya', stored at subatmospheric pressure for a prolonged period, did not develop the proper red or orange color during shelf-life, but turned pale yellow instead. Treatment with ethylene upon removal from storage slightly improved color development in these fruits. © 1977.
Scientific Publication
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