Effect of film wrap on fruit quality and storage life of "Nam Dokmai" mangoes at room temperature
1987
Somchai Rattanamalee
"Nam Dokmai" mango fruits at mature green stage in polystyrene trays were non-wrapped and wrapped with "Glad" and "Reynolds" and kept at room temperature (30.25 deg.celsius and 75 % RH. by average) for 10 day. Non wrapped and wrapped fruits with "Glad" and "Reynolds" had their color surface changed within 6 days. Firmness and titratable acidity of non-wrapped and wrapped fruits decreased during storage. Non-wrapped fruits had the most weight loss of 16.98 % while those wrapped with "Glad" had the least weight loss of 2.85 %. Color flesh of non-wrapped and wrapped fruits with "Reynolds" changed on the 4th day of storage and ripened with total soluble solids (TSS) 17.92 % and 16.45 % respectively while that of wrapped with "Glad" the color changed on the 6th day of storage with 15.57 % TSS, which was not significant from the non-wrapped and "Reynolds" wrapped fruits. Vitamin C content in the non-wrapped and wrapped fruits decreased rapidly within 3 days and remained more or less steady between 4 - 8 days. The fruits wrapped with "Glad" had longer storage, less fungal spoilage and better quality
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