![]() ![]() These changes happen during the ripening process and involve the variation in total soluble solids (TSS) content, pH value, carotenoid content and sugar/acid ratio. The data collected help improve mango fruit′s post-harvest management practices, to provide a product with constant quality and homogeneity to the consumer.Ĭhanges in the environmental conditions that fruits experience during their growth and storage can influence the final quality. The number of days after full flowering were confirmed to be the primary information to consider when planning harvest with commercial use of the fruit, but interesting indications can be acquired through the definition of non-destructive (hardness, color) or destructive (dry matter) parameters. The length of the storage period needed to reach the consumption point varies greatly according to the harvesting moment and to the different environmental parameters, which also affect the organoleptic and physicochemical quality of the fruits. The study showed that mango fruits that are kept on the tree reach the best quality traits, corresponding to their physiological maturation. ![]() For this reason, fruits were harvested progressively in ten pickings. Osteen fruits concern the length of their stay on the plant and also to their post-harvest management. The objective of this study was to assess the evolution of the most important physicochemical and organoleptic parameters of cv. Harvesting at different times after the fruit set affects external and internal quality and the post-harvest behavior and management possibilities of the fruits. The qualitative characteristics of mango fruits change throughout their development process and are also influenced by their duration. ![]()
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