Ripening and quality of mango fruit as affected by coating with 'Semperfresh'.
Carrillo López A., Valdez Torres J. B., Rojas Villegas R., Yahia E. M.
Author Affiliation: Universidad Autónoma de Sinaloa, A.P. 1354 Culiacán, Sinaloa, Mexico.
: 203-216
Abstract : Haden mango fruits were dipped in the edible sucrose ester coating Semperfresh (0.8, 1.6 or 2.4%) and Keitt fruits were treated with hot water at 46°C for 90 min and then dipped in Semperfresh (0.7, 1.4 or 2.1%). All fruits were then stored at 13° for ~1 month. Fruits were evaluated periodically during storage for °Brix, pH, titratable acidity, firmness, skin colour, weight loss and vitamin C [ascorbic acid] content. All concentrations of Semperfresh delayed ripening in Haden fruits. After storage, titratable acidity, firmness and green colour were higher in treated Haden fruits than in untreated fruits, and weight loss, °Brix and pH were lower. Vitamin C content was similar in treated and untreated fruits. Semperfresh application had no effect on fruit firmness, weight loss or vitamin C content in Keitt fruits. Semperfresh had no effect on decay development in either cultivar.