Ripening and quality changes in mango fruit as affected by coating with an edible film
Ripening and quality changes in mango fruit as affected by coating with an edible film
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DOI：
10.1111/j.1745-4557.2000.tb00573.x
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发表时间：
2000-10-01
影响因子：
3.3
通讯作者：
Yahia, EM
中科院分区：
文献类型：
--
作者：
Carrillo-Lopez, A;Ramirez-Bustamante, F;Yahia, EM
芒果果实在13 ℃下具有约2至3周的相对较短的储存寿命。为延长‘Haden’芒果的贮藏期，用3种浓度（8、16和24 g·L-1）的可食性涂膜剂‘Semperfresh’涂膜，在13 ℃、85%RH条件下贮藏。然后每4天评价果实的总可溶性固形物（TSS）、可滴定酸度（TA）、pH、硬度、重量损失、果皮颜色和抗坏血酸含量，持续长达32天。所有3个浓度施加到果实影响果实成熟。TA，硬度，和绿色颜色较高的涂层水果，和重量损失，SST，和pH值较低相比，非涂层水果。“Semperfresh”对腐烂发展没有影响。抗坏血酸在所有贮藏的水果，但这种下降是缓慢的涂层水果，有不同的“Semperfresh”浓度之间没有显着差异。
Mango fruit has a relatively short storage life of about 2 to 3 weeks at 13C. In order to prolong the storage life of 'Haden' mangoes, fruit were coated with 3 concentrations (8,16 and 24 g.L-1) of the edible coating film "Semperfresh" and then stored at 13C and 85% RH. Fruit were then evaluated every 4 days for up to 32 days for total soluble solids (TSS), titratable acidity (TA), pH, firmness, weight loss, color of the skin, and ascorbic acid content. All 3 concentrations applied to the fruit affected fruit ripening. TA, firmness, and green color were higher in coated fruit, and weight loss, SST, and pH were lower compared with the noncoated fruit. "Semperfresh" had no effect on decay development. Ascorbic acid decreased in all stored fruit, but this decrease was slower in coated fruit, and there were no significant differences between the different "Semperfresh" concentrations.