Some factors affecting peel color change of mango cvs. Nam Dokmai and Tong Dam
1996
Wandee Phakawatmongkol
Study on factors affected peel color change of mango fruits cv. Nam Dokmai was carried out in comparison with cv. Tong Dam. The results showed that both mango cultivars had similar postharvest changes of pulp color, firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, reducing sugars, total sugars and total nonstructural carbohydrates during ripening at 25.6 deg C (69.5 percent RH). Mango fruits cv. Tong Dam had much higher chlorophyll and beta-carotene content in the peel, and had higher rates of ethylene and carbon dioxide production than that of cv. Nam Dokmai. Ethephon at 1,000-2,000 ppm did not affect the peel color of mango fruits cv. Tong Dam, while 250-500 ppm ethephon increased the rapid change of peel color of mango fruits cv. Nam Dokmai. The activities of chlorophyllase and peroxidase in the peel of mango fruits cv. Tong Dam were greater than that of mango fruits cv. Nam Dokmai during ripening. This suggests that the nonchange of peel color of mango fruits cv. Tong Dam during ripening may be due to low activity of chlorophyllase and/or peroxidase activity rather than low production of ethylene.
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Эту запись предоставил Kasetsart University