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Effect of Vapor Heat Treatment on Chilling Injury and Polyamine Content of ‘Nam Dok Mai’ Mango Fruit
Paper Type  |
Opinion |
Title |
Effect of Vapor Heat Treatment on Chilling Injury and Polyamine Content of ‘Nam Dok Mai’ Mango Fruit |
Author |
Kanda Whangchai*, Kobkiat Saengnil and Jamnong Uthaibutra |
Email |
kanda@chiangmai.ac.th |
|
Abstract: The polyamine content and chilling injury (CI) of ‘Nam Dok Mai’ mango fruits harvested at different maturity stages were determined following vapor heat treatment (VHT). Both mature and immature fruits were exposed to VHT until the temperature of the inner mesocarp reached 47°C for 10 minutes. Thereafter, different treatment groups were kept at 5, 8 and 13°C. At weekly intervals, fruits were transferred to 25°C to accelerate ripening. CI symptoms and polyamine content were compared among heat-treated and non-heat-treated fruits. CI was observed in fruits stored at 5 and 8oC. Sensitivity to CI was greater in immature fruits than in mature ones. VHT prior to cold storage consistently reduced CI in fruits of both maturity stages. VHT-fruit showed an increase in putrescine (Put) when kept at 5 and 8oC and a decrease in putrescine level when CI was investigated. A possibility that the accumulation of Put may be associated with reduction of CI in VHT-fruit is discussed.
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Start & End Page |
81 - 88 |
Received Date |
2002-02-21 |
Revised Date |
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Accepted Date |
2002-07-10 |
Full Text |
Download |
Keyword |
mango, vapor heat treatment, chilling injury, polyamines |
Volume |
Vol.29 No.2 (AUGUST 2002) |
DOI |
|
Citation |
Whangchai* K., Saengnil K. and Uthaibutra J., Effect of Vapor Heat Treatment on Chilling Injury and Polyamine Content of ‘Nam Dok Mai’ Mango Fruit , Chiang Mai Journal of Science, 2002; 29(2): 81-88. |
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