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Hot water treatment delays ripening-associated metabolic shift in 'Okrong' mango fruit during storage

Abstract:

Effects of hot water treatment (HWT) on metabolism of mango (Mangifera indica cv. Okrong) fruit during low-temperature storage (LTS) and subsequent room temperature fruit ripening (RTFR) were examined. Maturegreen 'Okrong' mango fruit were treated by immersing in hot (50 ± 1 °C) or ambient (30 ± 1 °C) water for 10 min, stored either at 8 or 12 °C for 15 days, followed by transfer to room temperature (30 ± 2 °C) for 5 days. Rate of ethylene production was significantly reduced by HWT during LT...

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Authors


Yimyong, S More by this author
Datsenka, TU More by this author
Seraypheap, K More by this author
Journal:
Journal of the American Society for Horticultural Science
Volume:
136
Issue:
6
Pages:
441-451
Publication date:
2011-11-05
ISSN:
0003-1062
URN:
uuid:4b50eed9-fc2e-4195-b3f5-8489af903fb8
Source identifiers:
311751
Local pid:
pubs:311751

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