Articles
Effects of temperature treatment on fruit ripening of Tainong No.1 mango
Article number
1401_29
Pages
191 – 194
Language
English
Abstract
In order to investigate the effect of temperature on the ripening of mango (Mangifera indica) fruit, Tainong No. 1 fruit were subjected to temperature treatment.
The results showed that the fruit firmness decreased faster in 25°C than in 17°C treatment, which means high temperature promotes softening of the mango fruit.
Meanwhile, the total soluble solids (TSS) contents at 25°C treatment was significantly higher than 17°C after 3 days of continuous treatment.
In addition, high temperature continuous treatment could significantly deepen the red and yellow color of the fruit skin.
In summary, 25°C temperature treatment promoted the coloration of the fruit skin and softening of the fruit during ripening.
The results showed that the fruit firmness decreased faster in 25°C than in 17°C treatment, which means high temperature promotes softening of the mango fruit.
Meanwhile, the total soluble solids (TSS) contents at 25°C treatment was significantly higher than 17°C after 3 days of continuous treatment.
In addition, high temperature continuous treatment could significantly deepen the red and yellow color of the fruit skin.
In summary, 25°C temperature treatment promoted the coloration of the fruit skin and softening of the fruit during ripening.
Authors
M. Zhang, Y. Liao, S.L. Bai, J.B. Ni, Y.W. Teng
Keywords
temperature, mango, firmness, fruit quality
Online Articles (40)