BAGGING 'NAM DOK MAI #4' MANGO DURING DEVELOPMENT AFFECTS COLOR AND FRUIT QUALITY
Enclosing 'Nam Dok Mai #4' mango (Mangifera indica) fruit in bags 48 days after full bloom with two-layer paper (black inside with brown, brown and waxed and white outside), newspaper and golden paper bags for 52 days then ripened with CaC2 were compared with non-bagged fruit. Bagging increased fruit weight and peel color development from green to yellow, due to less chlorophyll a and chlorophyll b. Regarding the fruit weight, 2-layer bagged fruit had the highest weight. However, fruit bagging did not significantly affect SSC, TA, SS/TA ratio, vitamin C, total sugar, reducing sugar, sucrose, pulp color and acceptance.
Watanawan, A., Watanawan, C. and Jarunate, J. (2008). BAGGING 'NAM DOK MAI #4' MANGO DURING DEVELOPMENT AFFECTS COLOR AND FRUIT QUALITY. Acta Hortic. 787, 325-328
carotenoid, two-layer paper, newspaper, golden paper, fruit weight, peel color