Experiment of packing mango fruit with PE film for prolonging storage life.
Cao XiaoAn, Wang HongBo
Author Affiliation: Department of Chemistry, Guangdong Normal College, Guangzhou, Guangdong, China.
South China Fruits 29 : 32-33
Abstract : During 1997-1998 experiments were carried out on fruits from 8- to 10-year-old Matou mangoes. Before storage the fruits were washed in sodium hydroxide solution of pH 12.5, dried then soaked in hot water at 51±1°C for 5 minutes, then soaked for 1 minute in a solution developed by the author (including fungicides and plant growth regulators). Some of the fruits were then treated with Guoliang (waxing agent) and packed in PE film and some were only packed in LDPE film (thickness of 0.01 mm). They were then stored in an artificial climate cabin at a temperature of 15±1°C. Results showed the fruits packed in perforated film could keep their freshness for 17 days.