Articles
Control of quality and management of rot disease by using coating and temperature controlling for Nam Dok Mai Sithong mango
Article number
1336_51
Pages
387 – 394
Language
English
Abstract
Mango (Mangifera indica L. Nam Dok Mai Sithong) is an economic fruit of Thailand.
However, mango production has faced the problem of fruit rot disease.
The objective of this study was to investigate the effects of coating and temperature for controlling quality and postharvest disease of mango cultivar Nam Dok Mai Sithong. The experiment was conducted based on a 5×2 factorial in a completely randomized design.
Distilled (DI) water at 42°C served as the control.
Mango were separately dipped in 1.5, 2% of chitosan and 20, 25% of carnauba wax.
All treatments were inoculated with Lasiodiplodia theobromae and 2 storage temperatures (10 and 25°C) were used.
Samples were randomly collected every 3 days.
The amounts of soluble solids tended to increase.
In contrast, the amount of titrated acid reduced.
In addition, disease incidence was found in Nam Dok Mai Sithong to show symptoms after harvest.
Coating Nam Dok Mai Sithong mango with 20% carnauba wax reduced disease incidence and extended shelf life up to 12 days under 10°C. While mango dipped in 42°C DI water (control) kept at 25°C had storage life for 9 days.
However, mango production has faced the problem of fruit rot disease.
The objective of this study was to investigate the effects of coating and temperature for controlling quality and postharvest disease of mango cultivar Nam Dok Mai Sithong. The experiment was conducted based on a 5×2 factorial in a completely randomized design.
Distilled (DI) water at 42°C served as the control.
Mango were separately dipped in 1.5, 2% of chitosan and 20, 25% of carnauba wax.
All treatments were inoculated with Lasiodiplodia theobromae and 2 storage temperatures (10 and 25°C) were used.
Samples were randomly collected every 3 days.
The amounts of soluble solids tended to increase.
In contrast, the amount of titrated acid reduced.
In addition, disease incidence was found in Nam Dok Mai Sithong to show symptoms after harvest.
Coating Nam Dok Mai Sithong mango with 20% carnauba wax reduced disease incidence and extended shelf life up to 12 days under 10°C. While mango dipped in 42°C DI water (control) kept at 25°C had storage life for 9 days.
Authors
S. Nampila, C. Choeichaiyaphum, S. Isarangkool Na Ayutthaya
Keywords
Nam Dok Mai Sithong, chitosan, carnauba, Lasiodiplodia theobromae
Online Articles (53)