Effect of post-harvest temperatures on the development of internal darkening in mango fruits (Mangifera indica L.) cv. Haden and their quality

被引：15

作者：

Acosta, RM ^{[1
]}

Neito, AD ^{[1
]}

Mena, NG ^{[1
]}

Teliz, OD ^{[1
]}

Vaquera, HH ^{[1
]}

Nieto, AR ^{[1
]}

机构：

[1] Colegio Postgrad, Inst Fitosanidad, Montecillo 56230, Estado Mexico, Mexico

来源：

PROCEEDINGS OF THE SIXTH INTERNATIONAL SYMPOSIUM ON MANGO, VOLS 1 AND 2 | 2000年 / 509期

关键词：

flesh firmness; malic acid; storage temperature; total soluble solids; mango;

D O I：

10.17660/ActaHortic.2000.509.47

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The objective of this work was to identify the effect of post-harvest storage temperatures on the development of Internal Darkening (ID) in mango fruits. Fruits of mango cv. Haden were stored during 20 days at 8, 13, 18 +/- 1 degrees C and 22 +/- 3 degrees C. After the storage period, fruit were evaluated 22, 24, 26 and 28 days after harvest (DAH). During this period, the fruits were kept under a room temperature of 22 +/- 3 degrees C with an average relative humidity of 60%. The experimental unit consisted of a fruit piece with 18 replications. Incidence and severity of ID, firmness (F), total soluble solids (TSS) and the malic acid percentage (MAP) were evaluated. The incidence and severity of ID increased as the post-harvest life of fruits stored under 13 and 18 +/- 1 degrees C was extended. The ID symptoms were developed with low values on incidence and severity at 18 +/- 1 degrees C, but chilling injury symptoms were presented with 28% of incidence. These damages were expressed in term of an abnormal ripening. The TSS also increased, while F and MAP reduced. Incidence was significantly higher (alpha = 0.05) for the fruit stored under 18 +/- 1 degrees C. In severity there were not significant differences (alpha = 0.05). TSS concentration was higher at a temperature of 13 degrees C, even when significant differences (alpha = 0.05) were observed on the 22(nd) DAH. F was significantly (alpha = 0.05) lower in fruits stored at 18 +/- 1 degrees C. Minor MAP losses were observed at 8 +/- 1 degrees C and they were significantly (alpha = 0.05) lower at temperature of 13 and 18 +/- 1 degrees C.

引用

页码：401 / 412

页数：12

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