Articles
RIPENING AND QUALITY OF MANGO FRUIT AS AFFECTED BY COATING WITH “SEMPERFRESH”
Article number
370_33
Pages
203 – 216
Language
Abstract
Mango fruit has a relatively short storage life of about 2 to 3 weeks at 10–13°C. In order to prolong the storage life of the cultivars “Haden” and “Keitt”, the fruits were coated with 3 concentrations of the edible film “Semperfresh” and then they were stored at 13°C. Fruits of the cultivar “Keitt” were treated with hot water at 46°C for 90 min before they were coated.
Fruits were then evaluated for °Brix, pH, titratable acidity, firmness, color of the skin, weight loss, and vitamin C. All 3 concentrations applied to the cultivar “Haden” (0.8, 1.6, and 2.4%) affected fruit ripening.
Titratable acidity, firmness, and green color were higher in treated fruits.
Weight loss, °Brix, and pH were lower in treated fruits.
The concentrations applied to the cultivar “Keitt” (0.7, 1.4, and 2.1%) had no effect on fruit firmness, weight loss, or vitamin C. “Semperfresh” had no effect on decay development in both cultivars.
Fruits were then evaluated for °Brix, pH, titratable acidity, firmness, color of the skin, weight loss, and vitamin C. All 3 concentrations applied to the cultivar “Haden” (0.8, 1.6, and 2.4%) affected fruit ripening.
Titratable acidity, firmness, and green color were higher in treated fruits.
Weight loss, °Brix, and pH were lower in treated fruits.
The concentrations applied to the cultivar “Keitt” (0.7, 1.4, and 2.1%) had no effect on fruit firmness, weight loss, or vitamin C. “Semperfresh” had no effect on decay development in both cultivars.
Publication
Authors
A. Carrillo López, J.B. Valdez Torres, R. Rojas Villegas, E.M. Yahia
Keywords
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