Kan suk khong phon mamuang (Mangifera indica L.) phan Nang Klangwan lae kan kep raksa nai banyakat datplaeng.
1990
Sornbubpar Wongsakornwut
When the fruit were more mature, green mangoes had greyish to yellowish green peel (G 138 A-C-143 B-C). They turned to pale yellow and light orange yellow (Y 11 A-B-YO 14 C) when ripe. The flesh of mature green fruit was pale light greenish yellow (YG 145 C-D-150 D) and turned to pale yellow and light yellow (Y 10 B-C-12 C) when ripe. The flesh firmness (FF), titratable acids (TA) and vitamin C content of green fruit respectively decreased against the increase of age. Mangoes which were treated with 500 ml ethylene (C2H4) and calcium carbide (CaC2) at 10 g/kg fruit became ripe earlier than those ripened with Cassia timoriensis leaf or naturally ripened by 3-4 days. The C2H4 treated fruit had the lowest percentage of fruit rots. Fruit peel color developed within 2-3 days, it was more uniform and earlier than other treatments. Fruit was stored in PE 6, 12 and 18 pinholes with EA and 39 days storage life, while fruit in PE 0+Ca(OH)2+EA and PE O could be stored for 27 days and 24 days.
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Эту запись предоставил Wolters Kluwer