Ripening control of nam dok mai mango (Mangifera indica Linn.) with titanium dioxide

Conference proceedings article

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Chaishome J., Tunsathitsak Y., Boonyaritthongchai P., Supapvanich S.

ปีที่เผยแพร่ (ค.ศ.): 2019

Volume number: 2239

หน้าแรก: 441

หน้าสุดท้าย: 446

จำนวนหน้า: 6

นอก: 2078-0958

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85065754475&partnerID=40&md5=cd989f477ccca9b87420857525820384

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

— This research aims to slow down the release of ethylene of ‘Nam Dok Mai’ mango during shipment transportation by using titanium dioxide as an absorbent. The result found that the mango begin to the ripening process after stored at 13°C for 12 days (ethylene and carbon dioxide around 0.06910 µL C2H4/kg.hr and 32.10 mg CO2/kg.hr, respectively). Then, the appropriate titanium dioxide was tested by trial at 3, 5 and 10 grams. The result showed that titanium dioxide decreased ethylene but each treatment were not statistically different (p <0.05). Afterward, all fruits were stored at 13°C for 14 days and at 25°C for 4 days, respectively. The physical and chemical properties of fruit were analyzed during storage time. After 14 days at 13°C, firmness, color, titratable acidity, pH, total soluble solids and ripening index of the treatments of titanium dioxide and control treatment were significant different. After 4 days at 25°C, the ripening process of fruit between titanium dioxide treatment and control treatment were not significant differences. © 2019 Turkiye Klinikleri Journal of Medical Sciences. All rights reserved.

คำสำคัญ

Absorbent, Nam Dok Mai' mango