الفهرس 
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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.