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Ripening control of nam dok mai mango (Mangifera indica Linn.) with titanium dioxide
Author(s)
Date Issued
January 1, 2019
Type
Conference Paper
Abstract
— This research aims to slow down the release of ethylene of ‘Nam Dok Mai’ mango during shipment transportation by using titanium dioxide as an absorbent. The result found that the mango begin to the ripening process after stored at 13°C for 12 days (ethylene and carbon dioxide around 0.06910 µL C2H4/kg.hr and 32.10 mg CO2/kg.hr, respectively). Then, the appropriate titanium dioxide was tested by trial at 3, 5 and 10 grams. The result showed that titanium dioxide decreased ethylene but each treatment were not statistically different (p <0.05). Afterward, all fruits were stored at 13°C for 14 days and at 25°C for 4 days, respectively. The physical and chemical properties of fruit were analyzed during storage time. After 14 days at 13°C, firmness, color, titratable acidity, pH, total soluble solids and ripening index of the treatments of titanium dioxide and control treatment were significant different. After 4 days at 25°C, the ripening process of fruit between titanium dioxide treatment and control treatment were not significant differences.
Citation
Lecture Notes in Engineering and Computer Science, 2239, 441-446, 2019