Use of selectively permeable coatings to preserve mango (cv.Cat Hoa Loc)
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...
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Published in | Nong Nghiep va Phat Trien Nong Thon no. 7 |
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Main Author | |
Format | Journal Article |
Language | English |
Published |
01.04.2011
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Subjects | |
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Abstract | 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%. |
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AbstractList | 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%. |
Author | Dang Thi Thanh Quyen, Do Van Chuong |
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Snippet | 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... |
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Title | Use of selectively permeable coatings to preserve mango (cv.Cat Hoa Loc) |
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