Effect of PVC film wrapping and temperature on storage life and quality of 'Nam Dok Mai' mango fruits on ripening.
Ketsa S., Raksritong T.
Author Affiliation: Department of Horticulture, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand.
: 756-763
Abstract : Mature green fruits were wrapped in 4 commercial PVC [poly(vinyl chloride)] films of different gauges (9.5, 12.3, 12.5 or 14.5 µ) and stored at 10.0°C + 93.5% RH, 12.5° + 93.5% RH or ambient temperature (31°) + 70% RH. Samples were evaluated at 2-day (ambient temperature) or 4-day intervals (lower temperatures). In wrapped treatments, the film was removed from the fruits which were then allowed to ripen at ambient temperature (31° + 70% RH). Chilling injury was observed at days 28 and 24 in the wrapped fruits and controls, respectively. The maximum storage life of fruits held at ambient temperature was 12 days, regardless of whether or not they were wrapped. Chilling injury was indicated by discoloration of the pulp near the endocarp, which became more severe as the fruits ripened. Fruits wrapped in PVC and held at ambient temperature ripened at the same time as the controls, but the latter ripened more quickly at 10°. There was no difference in firmness between wrapped and non-wrapped fruits. The holding temperature had more effect on the colour, TSS and total acidity than did wrapping with PVC film.