Articles
BAGGING ‘NAM DOK MAI #4’ MANGO DURING DEVELOPMENT AFFECTS COLOR AND FRUIT QUALITY
Article number
787_40
Pages
325 – 328
Language
English
Abstract
Enclosing ‘Nam Dok Mai #4’ mango (Mangifera indica) fruit in bags 48 days after full bloom with two-layer paper (black inside with brown, brown and waxed and white outside), newspaper and golden paper bags for 52 days then ripened with CaC2 were compared with non-bagged fruit.
Bagging increased fruit weight and peel color development from green to yellow, due to less chlorophyll a and chlorophyll b.
Regarding the fruit weight, 2-layer bagged fruit had the highest weight.
However, fruit bagging did not significantly affect SSC, TA, SS/TA ratio, vitamin C, total sugar, reducing sugar, sucrose, pulp color and acceptance.
Bagging increased fruit weight and peel color development from green to yellow, due to less chlorophyll a and chlorophyll b.
Regarding the fruit weight, 2-layer bagged fruit had the highest weight.
However, fruit bagging did not significantly affect SSC, TA, SS/TA ratio, vitamin C, total sugar, reducing sugar, sucrose, pulp color and acceptance.
Authors
A. Watanawan, C. Watanawan, J. Jarunate
Keywords
carotenoid, two-layer paper, newspaper, golden paper, fruit weight, peel color
Online Articles (49)