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Abstract This study was carried out on mango fruits of Alphonse cultvar, during two successive seasons of 1996 and 1997. Twenty seven fruitful” frees •of about 20 year old were devoted for this study during both seasons. The abovementioned selected trees were grown in the farm of Horticultural Research Instute, El-Kanater, Kalubia Governorate, Egypt, with a main purpose for studying the following:- V-I-Determination of maturity indices:- The main purpose was aimed to establish fruit maturity indices of Alphonse mango cv. by which the suitable picking stage of such perishable fruits’ could be easily determined. Consequently the periodical changes in both fruit physical and chemical characteristics were studied through the last stage of fruit development, since fresh weight, dimensions, shape. index , flesh firmness, texture, specific gravity, rind color, TSS%, total acidity %, TSS lacid ratio, ascorbic ,acid content, total sugars and total carotenoids content offruit were included in this respect. V-2-Effect of some prestorage treatments on fruit keeping quality:- I. Soaking fruit for 2-3 minutes either in hot water (45°C). 2. Soaking fruit in borax solution at 6%. 3. Soaking fruitin vapor-Gard at 2%. 4. Washing fruit with tap water as control. were investigated under different conditions of storage as follows:- V-2-1- Ambient condition (room temperature of 27°C :!: 2 and 55-65 % R.H.) V-2-2- Cold storage either at 8°C, 10°C, BOC or intermittent system with 80-90% R.H. • Fresh weight loss %, decay % (discarded fruits %), flesh fruit firmness, fruit texture, fruit colour, T~S %, acidity %, TSS/acid ratio, ascorbic acid content, total Sugars, and total carotenoids content of Alphonse mango fruits were periodically determined in relation to the above mentioned storage treatments. The’ obtained results of the present investigation could be summarized as follows;- # V-I-Changes in physochemical properties leading to maturity of developing Alphonse mango fruits: 1. Fruit fresh weight:- Alphonse mango fruit was gradually increased significantly till reached its maximum value at maturity stage after 135 days from full bloom during both 1996 and 1997 seasons. 2. Fruit dimensions:- obtained data revealed clearly that the previously mentioned trend of the fruit fresh weight was similar to that detected with both fruit dimensions i.e., length and diameter, each was increased gradually and significant and reached its maximum value at maturity stage after 135 days from full bloom during both seasons of study 3. Fruit shape index:- However, no statistical difference were induced regarding fruit shape index (fruit length: fruit diameter) after 135 days from full bloom, but a very little reduce in its value were observed. 4-Fruit flesh firmness: Obtained results declared that fruit flesh firmness of Alphonse mango cv. was gradually decreased and significantly as the season was advanced till reaching its minimum value at --_._ .._--~_._._-_._---- .... maturity stage i.e, after 135 days from full bloom. At maturity stage it become 19.6 and 19.13 Ib/inch2 for the 1996 and 1997 seasons, respectively. S-Fruit texture: I With respect to the periodical changes in Alphonse mango fruits texture, it is obvious that it was gradually decreased and significantly by advancement of fruit age till reached maturity stage during the study 6-Fruit specific gravity:- Specific gravity was increased gradually and significantly to reach its maximum value at maturity stage, specific gravity for Alphonse mango fruits reached 1.51 and 1.62for 1996 and 1997 seasons, respfctively. 7-Fruit colour: The peel colour as radually changed from the very dark green” 7.50 2/4” after 105 -~’-.~ - -. - - days to strong green colour ”7.504/4 or 4/6tt at 135 days from full bloom. Moreover, pulpe colour was changed from light yellow 5Y 8.12 or 8.5/4” to yellow 5Y 8.5/8 during the two seasons of study. 8-chemical properties:- Data obtained increased gradually and significant by increase in fruit juice TSS %, TSS/acid ratio, ascorbic acid content, total sugars and carotenoids content and decrease total acidity by fruit aging till maturity stage during both seasons of study. IV-2-Effect of some prestorage treatments on keeping quality of Alphonse mango fruits under different conditions of storage: IV-2-I- Effect of some prestorage treatments on keeping quality of Alphons Mango fruits under ambient temperature. I. In this regard Alphonse mango fruits were stored under room temperature, after they had received one of the following prestdrage treatments: a - Washing with tap water” control”; b- Soaking for 2-3 minutes either in hot water ”45°C” or solution of borax at 6% concentration and c- Immersions in vapor Gard solution at 2%. Data obfaified”collI::eiriiiIg the periodical response of some fruit physical and chemical proprieties to the different treatments during the Wholeduration of storage could be summarized as follows:- I I V-2-I-I- Effect on fruit physical characteristics:- 1. Concerning the specific effect of prestorage treatments on physical characteristics, obtained results, revealed that immersion of Alphonse mango fruits in a vapor Orad solution showed the lowest value in weight loss % followed by dipping in borax solution, and dipping in hot water, while, washing in tap water ranked last in this respect. In addition, the specific effect of prcstorage treatments on both fruit firmness and fruit colour took the other way around during both seasons of study. 2. With respect to the specific effect of storage period on physical charactcristics, from I#- the obtained data, it could be noticed that Alphonse mango fruits showed obviously a continuous reduction in their fresh weight with extending storage duration. In addition, both fruit firmness and fruit texture took the other way around during both seasons of study. 3. A significant effect was detected as a result of the interaction between prestorage treatments and storage periods, where Alphonse mango fruits treated with vapor Gard solution and stored for 9 days under room condition had the lowest value in fresh weight loss %and exhibited the highest values of both fruit firmness and fruit texture as compared with control during the two seasons of study. 4. Data obtained showed that, the peel ground colour was generally changed from dark green colour to light green colour after 6 days from storage, then it changed to strong yellow colour after 9 days in both hot water and control treatments. In addition, fruits treated with both borax and vapor Gard changed from dark green colour to green yellow colour after 6 days from storage followed by changed to yellow colour after 9 days from storage during 1996 and 1997 seasons. IV-2-1-2- Effect on fruit chemical characteristics:- I. Regarding the specific effect of prestorage treatments on fruit chemical characteristics, data obtained displayed that immersion of Alphonse mango fruits in vapor Gard solution resulted in the lowest values of TSS%, ascorbic acid content, total sugars and fruit carotenoids content followed borax solution. In addition no significant effect couldoeof)serVedirifrilitjuice total acidity during both seasons of study. 2. Concerning the specific effect of storage periods, the obtained data declared that a significant increase was detected on fruit juice TSS%, ascorbic acid, total and sugars and carotenoids content continuously as duration of storage was extended until the end I of storage while total acidity took the other way arround during 1996 and 1997 seasons. 3. The obtained data showed that a significant interaction was found between prestorage treatments and storage periods, where, Alphonse mango fruits treated with either borax’ or vapor Gard solutions and stored at 9 days under room condition had the lowest values of fruit juice TSS%, acidity% ascorbic acid content, total sugars and caroteonids contents as compared with other treatments during both seasons. • IV-3- Effect of s«»Uedifferent temperatures of cold storage treatments on keeping quality of Alphonse m,ango fruits:- IV-3-t- Effect on fruit physical characteristics:- 1- Regarding the specific effect of different temperature of cold storage treatments on physical characteristics, it is quite evident that, stored Alphonse mango - fruits at the temperature of 13°C showed the highest values of weight loss % and discarded fruits. percentage followed in a decreasing order by storage at IODC and SoC. On the other hand stored fruits at intermitent treatment had the lowest value in this respect. On the other hand, both fruit firmness and fruit texture took the other way around during the study. 2- Concerning the specific effect of storage periods -o-n physical characteristics, data - ~._- obtained showed clearly that both loss in fresh weight% and discarded fruit percentage took place continuously as storage period was extended during both seasons of study. In addition, both fruit firmness and fruit texture were decreased with the extension of storage time to reach its minimum values at the end of storage period (40 days) during the two seasons of study. 3- A significant response to the interaction effect between the different cold storage temperatures and time of storage, was found. However, refrigerated storage under 13°C for 40 day, showed the highest value of weight loss % and discarded fruit percentage while fruit firmness and fruits texture had the lowest alue n his oncern during the two-seasons of study. In addition, refrigerated storage under intermittent -----_.~-_.._---_. - --- treatment for 40 days had the lowest value of weight loss % and discarded fruit percentage as compared with other treatments but response of both fruit firmness and fruit texture took the other way around during 1996 and 1997 seasons. 4- Concerning the periodical changes in fruit colour of Alphonse mango fruits data showed that the peel fruit was colour changed from dark green to light yellow under intermitent system after 40 days from storage, while fruits stored at goC changed to light green after 20 days, from storage then changed to light yellow after 30 days followed by strong yellow after 40 days from storage. As for the fruit pulp colour, it was changed under intermittent treatement from light yellow to yellow colour after 20 days from storage followed by strong yellow colour after 30 days from storage, then changed to orange yellow colour after 40 days. In addition, pulpe fruit colour w». changed light yellow to strong yellow colour after 30 days then changed to orange yellow colour after 40 days from storage. • V-3-2- Effect on fruit chemical characteristics:- 1- Concerning the specific effect of different temperatureso(cold storage on chemical characteristics, it could be observed generally that the values ofTSS %, TSS/acid ratio, total sugars and carotenoid contents increased with increasing storage temperature while total acidity, and ascorbic acid contents took the other way around in this respect during the two seasons of study. 2- Regarding the specific effect of storage periods, it could be shown that a gradual _ increase in TSS %, TSS/ acid ratio, ascorbic acid content, total sugars and total carotenoids were obviously occurred as the storage duration was advanced while total acidity took the other way around during 1996 and 1997 seasoris~• 3- A significant interaction between different temperatures of cold storage and storage periods was shown. However, Alphonse mango fruits stored under l3°C for 40 days exhibited the higher values of TSS%, and TSS% / acid ratio during the two seasons of study. Moreover, stored mango fruits under intermitent treatment for 40 days had the highest value of ascorbic acid content, total sugars and total carotenoids content during I996 and 1997 seasons. 4- While respect to shelf life of Alphonse mango fruits as influenced by cold storage temperature, it could by safely concluded that stored fruits under intermittent system showed more ability for 4 days of shelf life followed in a decreasing order by those stored underlr”C”;T!foCandT3°C during both 1996 and 1997 seasones. IV-4- Effect of some prestorage treatments on keeping quality of Alphonse mango fruit under different temperature of cold storage:- 1V-4-1- Effect on fruit physical characteristics:- 1- Concerning the specific effect of different cold storage temperatures on fruit physical characteristics, results indicated a significant increase -in fresh weight loss % and percentage of discarded fruits with increasing the temperature of cold storage in both 1996 and I 997 seasons. On the other hand, Ap1honse mango fruits had the lowest value of both fruit firmness and fruit texture under the highest temperature of cold storage during both seasons. 2- With respect to the specific effect of storage periods on fresh weight loss %and discarded fruit %data obtained showed a significant increase with extension of storage time while the response of both fruit firmness and fruit texture took the other way around during the two seasons of study. 3- Regarding the specific effect of prestorage treatments, on fresh weight loss %and discarded fruits-%;-the• obtained data showed that the vapor Gard treatment decreased significantly fresh weight loss % and discarded fruits % followed in a increasing order by Borax treatment, hot water treatment, and control treatments in this respect, respectively. Moreover, vapor Gard treatment significantly increased both fruit firmness and fri.it texture followed in a decreasing order by borax; hot water, and control treatments in this respect during both seasons of study. 4- A markable interaction was shown between different temperatures of cold storage, storage periods and prestorage treatment. Meanwhile, immersion of Alphonse mango fruits in vapor Card solution and stored under s-c for 40 days had the lowest value of fresh weight loss % and discarded fruit %as well as showed the highest value of both fruit firmness and fruit texture during 1996 and 1997 seasons. On the other hand, control treatment took the other way around in this respect. 5- Concerning the juit colour of Alphonse mango fruits, it is quite evident that, seasonal changes in fruit peel colour take place through different storage whereas it changed from dark ,green colour to yellow colour., Also., fruit pulp colour passed through different sh,ades from light yellow colour to orange yellow colour at the end of storage but these shade differed from treatment to anotherduring the study. Iv-4-2- Effect on fruit chemical characteristics:- 1- -Rcgarding the specific effect of different temperatures of cold storage on chemical” characteristics showed that TSS%, TSS/acid ratio, ascorbic acid content, total sugars and carotenoids contents increased with increasing storage -temperature, where stored mango fruits at 13°C had the highest values followed in descending order by those at 10°C and goC. In addition, response of the total acidit~ took the other way arround during both seasons of study. 2- With respect to the specific effect of storage periods, it could be showed that a significant increase was found in TSS%, TSS/acid ratio, ascorbic acid content, total sugars and carotenoids contents. were obviously occurred as a storage duration was advanced while total acidity took the other way around during the two seasons of study. 3- Regarding the specific effect of prestorage treatments, the obtained data revealed that dipping Alphonse mango fruits in vapor Gard solution had the lowest values of TSS%, TSS/acid ratio, ascorbic acid content, total sugars and total carotenoids content followed in an increasing order by borax prestorage treatment followed by hot water prestorage treatment while control treatment had the highest values in this respect --- ...- _._.,-- ._.. - during 1996 and 1997 seasons; In addition fruit juice total acidity took the other way around. 4- A considerable interaction between different temperature of cold storage, storage periods. , and prestorage treatments was found. In this respect, immersion mango fruits in vapor Gard solution and stored under s-c for 40 days had lowest values of fruit loss %, discarded fruit %, TSS/acid ratio and carotenoids content while total acidity ’showed the highest value during both seasons of study. In addition both total sugars and total ascorbic acid content showed no definit trend during 1996 and 1997 seasons. 5- Fruits of all treatments that reached the end of storage period in a good physical condition were able to maintain their marketing ability for 4 days after storage except control and hot water treated fruits stored at 13°C as they showed no shelf life ability. In addition, Alphonse mango fruits could be stored for longer periods, by immersion either vapor Gard or ’-rax solution and storage under goC these treatments increasing its ability to be successful in marketing. Generally, it could be safely concluded from the.present. work that the following bases and procedures must be taken into considuration and recommended lor a safety storage and marketing of such perishable fruits” Alphonse mango fruits” under the same condition of EI• Kanater, Kalubia, Governorate. a. First fruit harvesting must be done at markting ”135 day from full bloom”, fruit pulp colur became light yellow and fruit flcsh firmness became 19.13 and 19.60 lb/inch’, b- Immersion in borax or Vapor-Gaurd preceding 9 days ambient storage for local markting. c- Immersion in borax or Vapor-Gaurd befor refrigerated storage at 8 °C & 90% R. H. for day with the exporting purpose. |