Effect of waxing and fungicide treatment on quality and shelf-life of Mango Fruits
2003
Mohamed, H.I. | Abu-Goukh, A.A. (University of Khartoum, Shambat (Sudan). Faculty of Agriculture, Horticulture Dept.)
The effect of waxing and fungicide on quality and shelf-life of 'Dr. Knight' and 'Abu-Samaka' mango fruits at 17+1 deg C and 85;-90; r.h. were evaluated. The results indicated that the wax treatment significantly decreased respiration rate, water loss and fruit softening, and delayed the onset of the climacteric peak, fruit ripening, peel colour development and total soluble solids accumulation. Waxing also retained ascorbic acid, improved fruit quality, reduced post-harvest losses and extended shelf-life of mango fruits. The differences between the wax and wax with fungicide treatments were not significant in the ripening parameters studied. However, the fungicide treatment added up to the effect of waxing in improving fruit quality and reducing post-harvest losses of mango fruits
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