Quality Changes of Fresh-Cut 'Mahachanok' Mango at Different Storage Temperatures

被引：1

作者：

Boonyaritthongchai, P. ^{[1
]}

Puthmee, T. ^{[1
]}

Wongs-Aree, C. ^{[2
]}

机构：

[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Div Postharvest Technol, Bangkok 10140, Thailand

[2] Commiss Higher Educ, Postharvest Technol Innovat Ctr, Bangkok 10400, Thailand

来源：

II SOUTHEAST ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS | 2015年 / 1088卷

关键词：

mango; storage temperature;

D O I：

10.17660/ActaHortic.2015.1088.75

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

'Mahachanok' mango is very popular in domestic and export markets of Thailand. After fresh-cut processing, produce quality deteriorates quickly due to tissue darkening, development of glassy appearance, surface desiccation and loss of firmness. Very little is known about the marketable period of the fresh-cut produce. In this study, fruit were peeled, flesh removed from the seed, and then stored at 4, 7, 10 and 25 degrees C. Results showed that 4 and 7 degrees C storage prolonged shelf life for six days while at 10 and 25 degrees C, shelf life was only four days and one day, respectively. Color as hue values was best maintained at 7 degrees C whereas it declined most rapidly at 25 degrees C. Total sugar content and firmness did not significantly differ with treatment. Titratable acidity decreased with storage at a lower rate at 7 degrees C than at 25, 10 and 4 degrees C.

引用

页码：431 / 434

页数：4

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