Studies on Postharvest Physiology and storage technology of Jinhuang mango
the changes of respiration rate and ethylene production rate of newly bred Jinhuang Mango (Mangifera India. Jin Hwang) in Taiwan Province after harvest showed a typical characteristic climacteric fruit type. The respiration rate at 25 ° C is about mgCO2/kg HR, and the ethylene production rate is about 0 twenty μ L/kg HR, the respiratory rate at the climacteric peak is about 105mgco2/kg HR, and the ethylene production rate is about 0.55 μ L/kg-hr.
the storage life of Jinhuang mango at 25 ℃ is about 2 weeks (15 days), With the continuous increase of raw material cost and the decrease of storage temperature, the storage life increases significantly. The storage life at 20 ℃ is about 3 weeks (23 days), 15 ℃ is about 5 weeks (33 days), 10 ℃ is about 6 weeks (43 days), but the storage life at 5 ℃ is shortened (about 31 days). Only when stored below 10 ℃, the classification results of fruit material testing machine will actually suffer from chilling injury, resulting in pitting Phenomenon. However, the chilling injury occurred slightly and slowly when stored at 10 ℃. The cold damage of fruits can not be avoided during the storage period of nearly one month when the fruits are stored at 10 ℃ and 5 ℃ by means of progressive cooling
using different packaging methods, including PE bag (0.03mm; 0.05mm) sealed packaging or adding ethylene absorbent or perforated PE bag or waxing treatment in the bag, the effect on the storage life of Jinhuang mango is inconsistent due to the different storage temperature (℃), but generally speaking, the storage life of PE bag sealed packaging is significantly longer than that of naked fruit. However, the fruit may produce peculiar smell if it is sealed and packed in PE bags and stored above 15 ℃
the effects of different storage temperatures (℃) on the quality of Jinhuang mango after storage. Generally speaking, the fruit hardness, titratable acid and vitamin C content decreased with the increase of storage temperature, but the soluble solid content, sugar/acid ratio and pulp pH value showed the opposite trend. The storage temperature of ℃, is the key temperature that affects the obvious change of fruit quality of Jinhuang mango
Jinhuang mango can be ripened after ethylene ripening (1000ppm, 25 ℃, 24hr) after being stored at low temperature (10 report or print part of it) for 2 or 4 weeks, and it has no adverse effect on the quality of the fruit. In the disease control treatment of Jinhuang mango before storage, TBZ (tekto 1000ppm) and benlate (1000ppm, 52 ° C, 5min) and ozone were sealed in PE bags for 20 minutes. Within 3 weeks of storage (15 ℃), the fruit disease was significantly inhibited, and TBZ (tekto 1000ppm) had the best effect. However, after storage for more than 3 weeks, the incidence rate was more than 85%, and the effect of disease control was significantly reduced. As for the control of various diseases, there was no effect on the quality of fruits after storage
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