EFFECT OF PVE FILM WRAPPING AND TEMPERATURE ON STORAGE LIFE AND QUALITY OF 'NAM DOK MAI' MANGO FRUITS ON RIPENING
Fully mature green fruits of 'Nam Dok Mai' mango in polystyrene trays were wrapped with 'Reynolds' 'Mitshubishi', 'Sun Wrap' and 'Nanya Wrap' PVC films and stored at 10°C (93.5 % RH), 12.5°C (93.5 %) and at ambient temperature (31°C and 70 % RH). PVC film wrapping over mango fruits was removed and mango fruits from all treatments were left at ambient temperature for ripening. The results showed that mango fruits without PVC film held at 10°C had chilling injury at day 24, while those with PVC films had chilling injury at day 28 during storage. Mango fruits with chilling injury showed discoloration of the pulp near endocarp and this symptom appeared more severe when mango fruits became ripe. Mango fruits with and without PVC films thoroughly held at ambient temperature were ripened at the same time, while mango fruits without PVC film held at low temperatures were ripened earlier than those with PVC films. Ripened mango fruits with PVC films did not produce-off odor and off-flavor and the there was no significant difference in firmness between non-wrapped and wrapped mango fruits. Temperature apparently had more effect on color development of the peel and pulp and on the chemical composition of the pulp than PVC film wrap.
Ketsa, S. and Raksritong, T. (1992). EFFECT OF PVE FILM WRAPPING AND TEMPERATURE ON STORAGE LIFE AND QUALITY OF 'NAM DOK MAI' MANGO FRUITS ON RIPENING. Acta Hortic. 321, 756-763