FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (16): 314-317.

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Effect of Hydrocooling on Quality of Mango Fruits

  

  • Received:2012-03-22 Revised:2012-07-12 Online:2012-08-25 Published:2012-09-07

Abstract: Mango fruits were subjected to hydrocooling treatment at 0 ℃ and then stored at 13 ℃ and relative humidity (RH) of 85%-90%. The results indicated that hydrocooling treatment retarded the decrease of fruit firmness, delayed weight loss and reduced yellow index, and also maintained the soluble solid content (SSC). However, hydrocooling treatment could result in an increase in the occurrence of storage diseases.

Key words: mango fruits, hydrocooling treatment, quality

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