ISHS Acta Horticulturae 370: International Symposium on Tropical Fruits
RIPENING AND QUALITY OF MANGO FRUIT AS AFFECTED BY COATING WITH “SEMPERFRESH” |
| Authors: | A. Carrillo López, J.B. Valdez Torres, R. Rojas Villegas, E.M. Yahia |
| Abstract:
Mango fruit has a relatively short storage life of about 2 to 3 weeks at 10–13°C. In order to prolong the storage life of the cultivars “Haden” and “Keitt”, the fruits were coated with 3 concentrations of the edible film “Semperfresh” and then they were stored at 13°C. Fruits of the cultivar “Keitt” were treated with hot water at 46°C for 90 min before they were coated. Fruits were then evaluated for °Brix, pH, titratable acidity, firmness, color of the skin, weight loss, and vitamin C. All 3 concentrations applied to the cultivar “Haden” (0.8, 1.6, and 2.4%) affected fruit ripening. Titratable acidity, firmness, and green color were higher in treated fruits. Weight loss, °Brix, and pH were lower in treated fruits. The concentrations applied to the cultivar “Keitt” (0.7, 1.4, and 2.1%) had no effect on fruit firmness, weight loss, or vitamin C. “Semperfresh” had no effect on decay development in both cultivars. | |
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