Claim · model-written summary
Heat treatment did not inhibit ripening of mango fruit.
- Taxon
- Mangifera indica
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Mangifera indicae0 - Treatment
- Heat treatmente5
- Outcome
- ripeninge5
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Mangifera indica L. cv. Nam Dok Mai”
e5“Heat treatment did not inhibit ripening but did ameliorate low-temperature injury”
Title
Prestorage Heat Treatment and Poststorage Quality of Mango Fruit
Saichol Ketsa; Sugunya Chidtragool; Susan Lurie HortScience 2000. doi:10.21273/hortsci.35.2.247
Other claims from this paper (9)
- Intervention effect Without refrigeration, heated and nonheated mango fruit ripened within 7 days to comparable quality.
- Intervention effect Without refrigeration, titratable acidity remained higher in heated mango fruit than in nonheated fruit.
- Intervention effect After cold storage and ripening at 25 °C, heated mango fruit had a yellower peel initially.
- Intervention effect Heated mango fruit had initially greater soluble solids content.
- Intervention effect During ripening at 25 °C, firmness and titratable acidity of heated mango fruit were lower than in nonheated fruit.
- Intervention effect After cold storage and ripening, heated mango fruit had a lower incidence of disease than nonheated fruit.
- Intervention effect After cold storage and ripening, heated mango fruit developed less chilling injury than nonheated fruit.
- Intervention effect Heated mango fruit stored at 4 °C did not develop off-flavors, whereas nonheated fruit did.
- Intervention effect Heat treatment ameliorated low-temperature injury of mango fruit.