Comparative Response of Mango Fruit towards Pre- and Post-Storage Quarantine Heat Treatments
نویسندگان
چکیده
The present study investigates the comparative effect of pre- and post-storage quarantine heat treatments (hot water treatment (HWT) vapor (VHT)) on post-harvest performance mango fruit cv. ‘Chenab Gold’. results indicate that application HWT at 48 °C for 60 min or VHT 47 25 after 21 days under cold storage enhanced ethylene production weight loss, while decreasing firmness vitamin C content. Noticeably, ruptured destroyed their market value. However, treated with harvest exhibited slow better skin color, maintained biochemical attributes as compared to control when kept ambient conditions. Taken together, hot before has a positive influence quality, devastating impact upon quality shelf life, cancelling its potential commercial application.
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ژورنال
عنوان ژورنال: Agronomy
سال: 2022
ISSN: ['2156-3276', '0065-4663']
DOI: https://doi.org/10.3390/agronomy12061476