HEAT TREATMENTS AFFECT DEVELOPMENT CHILLING INJURY, RESPIRATION, ETHYLENE PRODUCTION AND FRUIT QUALITY OF MANGO

R. Nair, Z. Singh, S.C. Tan
Low temperature storage is usually used to increase the shelf life of fruits and vegetables. But low temperature storage is not applicable to mango fruit as it causes chilling injury below 13°C. Various methods have been developed to reduce chilling injury symptoms in fruits (Wang et al., 1993). The present study reports the effects of hot water and hot air treatments on reduction of chilling injury and quality of 'Kensington Pride' mango fruit.
Nair, R., Singh, Z. and Tan, S.C. (2001). HEAT TREATMENTS AFFECT DEVELOPMENT CHILLING INJURY, RESPIRATION, ETHYLENE PRODUCTION AND FRUIT QUALITY OF MANGO. Acta Hortic. 553, 549-550
DOI: 10.17660/ActaHortic.2001.553.127
https://doi.org/10.17660/ActaHortic.2001.553.127
angifera indica L., chilling injury, heat treatment, ethylene, respiration
English
553_127
549-550

Acta Horticulturae