High CO2 Affects on Quality of Mango (Mangifera indica cv. Namdokmai) at Chilling Temperature
R. Jansasithorn, C. Wong-Aree, V. Srilaong and S. Kanlayanarat
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
Mango fruits cv. ‘Namdokmai’ at the mature green stage were stored at 8°C in air (control) or in 3, 5, 10 or 15% CO2. High CO2 regardless of concentration remarkably decreased weight loss and slowed down softening. Respiration rate also decreased with high CO2 treatment at 3-5%. At 10-15% CO2, respiration rate was much higher than that in air and the fruit developed surface discoloration, pitting and off-odor resulting to a shorter shelf life than in air. In contrast, 3-5% CO2 increased fruit shelf life by about 10 days longer than that in air