Physico-chemical changes of pericarp of mangosteen fruits after low temperature storage
1996
Uthairatanakij, Apiradee | Ketsa, Saichol
Mangosteen fruits stored at 5 C their pericarp had less total phenolics and greater firmness than those stored at 10 C. Fruits stored at 5 C for 9 days and transferred to atmosphere with and without oxygen showed that fruits in normal atmosphere their lignin content and firmness were greater, while their phenolic content was less than those exposed to nitrogen atmosphere. The separated phenolics of fruits with and without low temperature treatment by thin-layer chromatography had the samespectrum and R.t-values (0, 0.06, 0.17, 0.32, 0.43, 0.53, 0.70 and 0.81), but most of phenolics had a decrease in absorbance under low temperature treatment. The relationship between the increase in pericarp firmness and the changes in phenolics and lignin content of mangosteen fruits during low temperature storage was discussed.
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