Sorting of mangoes cv. Num Dok Mai for export by floating in salt solutions
1989
Rideekorn Tubtimtong
Sorting of mangoes cv. Num Dok Mai, obtained from orchards in Pathum Thani and Phetchaburi provinces, was done by floating in water and in salt solution sat various concentrations. After sorting, one set of the fruits was ripened and checked for their quality immediately. Mango fruits that sunk at low concentration of salt solution and floated at higher concentration had higher soluble solids content and were also sweeter. But mangoes from very high concentrations of salt solutions were off flavored. However titratable acidity, peel and pulp color and flesh firmness were similar among these mangoes. After 4 weeks of storage at 12.5 deg.celsius, another set of mangoes was found to have similar quality to that evaluated immediately. However, more anthracnose symptom was found in those floated at higher concentration of salt solutions.
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