Work

Quality and Decay of Mango Fruit Wrapped in Heat-shrinkable Film

Year: 1983

Type: article

Abstract: Fruit of mango ( Mangifera indica L.) were individually sealed in heat-shrinkable plastic films, stored for 2 weeks at 12°C, and then ripened at 21°. Weight loss of film-sealed fruit was significantly less than that of nonsealed fruit. There were no significant differences in firmness, color development of the skin, decay development, or time to ripen to the soft-ripe stage between film-sealed and nonsealed fruit.

Source: HortScience

DOI: 10.21273/hortsci.18.6.957

Authors: W. R. Miller, P. W. Hale, D. H. Spalding, P. Davis

Institutions: Agricultural Research Service, United States Department of Agriculture

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,000