Delaying fruit ripening in the mango cultivars Keitt and Palmer using the mixtures vermiculite-KMnO4 and silicagel-KMnO4.
Briceño S., Zambrano J., Castellanos E.
Author Affiliation: Universidad de Los Andes, Núcleo Universitarío Rafael Rangel (ULA-NURR), Apartado Postal 23, Trujillo, Venezuela.
Agronomía Tropical (Maracay) 49 : 41-49
Abstract : Mango fruits (cultivars Keitt and Palmer) harvested at the preclimacteric stage were stored for 18 days at 10 or 15°C (85-90% RH) in bags containing vermiculite or silica-gel impregnated with saturated aqueous KMnO4 for ethylene absorption. Total soluble solids, alcohol insoluble solids and starch contents after storage were significantly higher in Keitt fruits than in Palmer fruits. Fruit chemical quality after storage was best in fruits stored at 10°C with vermiculite-KMnO4.