- 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...
Expand abstract - 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
- Language:
- English
- Keywords:
- Copyright date:
- 2011
Journal article
Hot water treatment delays ripening-associated metabolic shift in 'Okrong' mango fruit during storage
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