INCREASING THE STORAGE ABILITY OF ZIBDA MANGOES | ||||
| Journal of Plant Production | ||||
| Article 7, Volume 1, Issue 12, December 2010, Page 1637-1651 PDF (676.38 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2010.86607 | ||||
 View on SCiNiTO | ||||
| Author | ||||
A. A. Lo’ay 
| ||||
| Pomology Dept., Fac. Agric., Mansoura University, El-Mansoura P.O. Box 35336 El-Mansoura, Egypt | ||||
| Abstract | ||||
| Mango (Mangifera indica L.), Zibda cultivar is considered as a sensitive cultivar to low storage temperature. Fruits were from Zibda CV harvested at three different maturity stages and stored at 4oC (85–90% RH) for 35 days after treatment with ascorbic acid (AA) as antioxidants. Chilling injury (CI) was observed initially as a black spot and loss of peel color by end of the storage time pulp color changed into the seed area. In the case of mango, CI begins at 4oC. The storage, handling and transport potential of fruits is limited by susceptibility to diseases, and sensitivity to low storage temperatures. To increasing the tolerant of Zibda fruits under cold storage may be achieve by minimizing the oxidative reactions during storage using addition antioxidants such as ascorbic acid (AA) to fruits at different immersing time. Normally, at storage temperature of 4oC, CI appeared after 10 days, thereafter developed more rapidly with passing storage period. Using addition antioxidant delays CI up to 25 days. Delaying CI appearance of sensitivity cultivar may be useful for marketing Zibda fruits to long distance. | ||||
|
Statistics Article View: 76 PDF Download: 235 |
||||
