Use of selectively permeable coatings to preserve mango (cv.Cat Hoa Loc)

• Published in: Nong Nghiep va Phat Trien Nong Thon no. 7
• Main Author: Dang Thi Thanh Quyen, Do Van Chuong
• Format: Journal Article
• Language: English
• Published: 01.04.2011
• Subjects: CALIDAD; CURCUMA AMADA; http://www.fao.org/aos/agrovoc#c_2030; http://www.fao.org/aos/agrovoc#c_6171; http://www.fao.org/aos/agrovoc#c_6400; PRESERVACION; PRESERVATION; QUALITE; QUALITY
• ISSN: 0866-7020

Mango (Mangifere indica, cv. Cat Hoa Loc), harvested at maturity stage 1, when skin color in turning light white, with firmness of 10.53 kg/cm2, total sugars of 8.2% , total acidity of 0.92% and ascorbic acid of 62.67 mg%, was treated with coating material BQE - 625 by dipping into its 94%, solution for 30 seconds. After that, the fruits were left for surface drying and stored at ambient condition (27 + 30C, 85-90% RH). The total losses after five-day period was less than 10%, the fruit quality was acceptable. There is a close relationship between the concentration, dipping time of BQE-625 and its thickness formed on the fruit surface. Results of muti-factor testing showed that m_Ýdipping the mango fruits into the 95% BQE-625 for 22 seconds formed a 3.9 Mm thick coating on the fruit surface that enables to prolong fruit shelf life for 15 days with acceptable quality and total losses of 5.13%.