Dang Khuyen T H, Singh Zora, Swinny Ewald E
Faculty of Science and Engineering, Horticulture Research Laboratory, School of Agriculture and Environment, Curtin University of Technology, Perth, Western Australia, Australia.
J Agric Food Chem. 2008 Nov 26;56(22):10667-74. doi: 10.1021/jf801270a.
Postharvest diseases of mango fruit (Mangifera indica L.) cause economic losses during storage and can be controlled by chemical, physical, or biological methods. This study investigated the effects of different physical and/or chemical disease control methods on production of volatiles, color development and other quality parameters in ripe 'Kensington Pride' mango fruit. Hard mature green mango fruit were harvested from an orchard located at Carnavon, Western Australia. The fruit were heat-conditioned (8 h at 40 +/- 0.5 degrees C and 83.5 +/- 0.5% RH), dipped in hot water (52 degrees C/10 min), dipped in prochloraz (Sportak 0.55 mL x L(-1)/5 min), dipped in hot prochloraz (Sportak 0.55 mL x L(-1) at 52 degrees C/5 min), dipped in carbendazim (Spin Flo 2 mL x L(-1)/5 min), and dipped in hot carbendazim (Spin Flo 2 mL x L(-1) at 52 degrees C/5 min). Nontreated fruit served as control. Following the treatments, the fruit were air-dried and kept in cold storage (13 +/- 0.5 degrees C) for three weeks before being ripened at 21 +/- 1 degrees C. The ripe pulp of the fruit that was treated with hot prochloraz or carbendazim at ambient and high temperatures showed enhanced concentrations of volatiles, while heat conditioning and hot water dipping did not significantly affect the volatile development. Ripening time, and color development were measured daily while disease incidence and severity, weight loss, firmness, and concentrations of soluble solids, titratable acidity, ascorbic acid, total carotenoids, and volatiles were determined at the eating soft ripe stage. Hot water dipping or fungicide treatments (at ambient or at a high temperature) reduced postharvest diseases incidence and severity. Fruit quality (soluble solids concentration, titratable acidity, ascorbic acid and total caretonoids) was not substantially affected by any of the treatments.
芒果（芒果属印度种）采后病害在储存期间会造成经济损失，可通过化学、物理或生物方法进行控制。本研究调查了不同物理和/或化学病害控制方法对成熟‘肯辛顿骄傲’芒果果实挥发性物质产生、颜色变化及其他品质参数的影响。硬熟的绿色芒果果实采自西澳大利亚卡那封的一个果园。果实进行热预处理（40±0.5℃和83.5±0.5%相对湿度下处理8小时），然后分别在热水（52℃/10分钟）、咪鲜胺（施保克0.55毫升/升/5分钟）、热咪鲜胺（52℃下施保克0.55毫升/升/5分钟）、多菌灵（施宝功2毫升/升/5分钟）和热多菌灵（52℃下施宝功2毫升/升/5分钟）中浸泡。未处理的果实作为对照。处理后，果实风干并在冷藏（13±0.5℃）中保存三周，然后在21±1℃下催熟。在常温及高温下用热咪鲜胺或热多菌灵处理的果实成熟果肉中挥发性物质浓度增加，而热预处理和热水浸泡对挥发性物质的形成没有显著影响。每天测量催熟时间和颜色变化，同时在食用软熟阶段测定病害发生率和严重程度、失重、硬度、可溶性固形物浓度、可滴定酸度、抗坏血酸、总类胡萝卜素和挥发性物质的含量。热水浸泡或杀菌剂处理（常温或高温）降低了采后病害的发生率和严重程度。任何处理对果实品质（可溶性固形物浓度、可滴定酸度、抗坏血酸和总类胡萝卜素）均无实质性影响。
