Articles
Effect of modified atmosphere storage on the extending shelf life of ‘Nam Dok Mai Sri Tong’ mango fruits
Article number
1178_20
Pages
111 – 114
Language
English
Abstract
Eighty percent mature of ‘Nam Dok Mai Sri Tong’ mango fruits were harvested, packed in different plastic bags and kept in temperature storage.
The experiment was done by using factorial with randomized complete block design (RCB) 3 replicates (3 fruits each). First factor was the types of polyethylene bag consisted of white ethylene absorbing bag or activated alumina absorbing-agent in white bag (WEB), green absorbing bag or Zeolite absorbing-agent in green bag (GEB) and control (no bag). Second factor was different storage temperatures consisting of 15 and 27°C. The physiochemical properties were determined at every 3-day interval.
The results showed that the fruits kept at 15 and 27°C extend the shelf life for 15 and 6 days, respectively, and showed higher soluble solids content (SS), titratable acidity (TA), SS/TA, color changes as shown by a* and L* value than other treatments.
The shelf life of fruits packed without ethylene absorbing bag in both storage temperatures were shorter than those kept in both of WEB and GEB. Moreover, all mango fruits packed in WEB and kept at 15 and 27°C extended the shelf life for 24 and 12 days, respectively.
The experiment was done by using factorial with randomized complete block design (RCB) 3 replicates (3 fruits each). First factor was the types of polyethylene bag consisted of white ethylene absorbing bag or activated alumina absorbing-agent in white bag (WEB), green absorbing bag or Zeolite absorbing-agent in green bag (GEB) and control (no bag). Second factor was different storage temperatures consisting of 15 and 27°C. The physiochemical properties were determined at every 3-day interval.
The results showed that the fruits kept at 15 and 27°C extend the shelf life for 15 and 6 days, respectively, and showed higher soluble solids content (SS), titratable acidity (TA), SS/TA, color changes as shown by a* and L* value than other treatments.
The shelf life of fruits packed without ethylene absorbing bag in both storage temperatures were shorter than those kept in both of WEB and GEB. Moreover, all mango fruits packed in WEB and kept at 15 and 27°C extended the shelf life for 24 and 12 days, respectively.
Authors
N. Phakdee, P. Chaiprasart
Keywords
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