Ripening quality and physico-chemical changes of Nam Dok Mai mango fruits harvested at different stages of maturity
1992
Saichol Ketsa | Soonthorn Pota (Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Horticulture)
Study on quality of ripened fruits and physico-chemical changes of "Nam Dok Mai" mangoes harvested at 14, 15 and 16 weeks after fruit set was carried out. It was found tha the maturity at harvest had an important effect on the development of fruit quality when they were ripened at ambient temperature ( 31.5 deg C and 58.5 percent RH). All mangoes with three successive harvest dates were able to develop normal ripening at ambient temperature. More mature fruits had better ripening quality with shorter ripening time, more color development, higher total soluble solids (TSS), sugar/acid ratio (TSS/TA) and reducing sugars(RS) but lower inflesh firmness, titratable acidity (TA) and total nonstructural carbohydrates (TNC) than less mature mangoes. In addition, TSS and RS of more mature mango fruits reached the maximal peak quicker and having more content at the peak than that of less mature mangoes.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University