Articles
Effect of methyl salicylate on quality changes of ‘Namdokmai Sithong’ mango during cold storage
Article number
1458_6
Pages
43 – 50
Language
English
Abstract
‘Namdokmai Sithong’ mango is a commercial fruit crop for export, and it makes income for Thai farmers, and it is preferred by international markets.
However, ‘Namdokmai Sithong’ mango is a climacteric fruit and therefore, tends to lose quality easily.
The fruit has a high respiration rate and ripens quickly, resulting in a short shelf life.
Therefore, the objective of the research is to study the effect of methyl salicylate on the quality change of ‘Namdokmai Sithong’ mango during storage.
The experiment was conducted in a completely randomized design (CRD) with two treatments and four replications.
The mango fruits were dipped in methyl salicylate (MeSA) at concentrations of 0 mM (control) and 1 mM, then stored at 6±2°C and 85±5% RH for 25 days.
The results showed that the use of MeSA had no effect on weight loss.
On the other hand, it can help delay changes in peel color (LbC and h°), firmness, titratable acidity, total soluble solids, and carotenoids, with significantly different results.
Therefore, the use of MeSA at a concentration of 1 mM was effective in delaying the quality change of ‘Namdokmai Sithong’ mango during storage.
However, ‘Namdokmai Sithong’ mango is a climacteric fruit and therefore, tends to lose quality easily.
The fruit has a high respiration rate and ripens quickly, resulting in a short shelf life.
Therefore, the objective of the research is to study the effect of methyl salicylate on the quality change of ‘Namdokmai Sithong’ mango during storage.
The experiment was conducted in a completely randomized design (CRD) with two treatments and four replications.
The mango fruits were dipped in methyl salicylate (MeSA) at concentrations of 0 mM (control) and 1 mM, then stored at 6±2°C and 85±5% RH for 25 days.
The results showed that the use of MeSA had no effect on weight loss.
On the other hand, it can help delay changes in peel color (LbC and h°), firmness, titratable acidity, total soluble solids, and carotenoids, with significantly different results.
Therefore, the use of MeSA at a concentration of 1 mM was effective in delaying the quality change of ‘Namdokmai Sithong’ mango during storage.
Authors
S. Khumthongwattana, S. Kramchote
Keywords
fruit quality, shelf life, volatile organic compound, mango
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