涂膜处理对芒果压差预冷效果的影响

The effect of wax coating on quality of mango fruits during pressure precooling process

绿熟芒果经果蜡涂膜后,于0℃的冷库中预冷30min,研究涂膜处理对芒果压差预冷效果的影响。实验结果显示,涂膜后预冷与单独预冷组相比降低了果实贮藏期间的失水率,涂膜处理还能延缓果实硬度的下降,推迟果实后熟转黄,降低果实的腐烂率和腐烂指数,可以有效延长芒果的贮藏期。

The green mature mango were coated with wax and then cooled for 30 min in the refrigerator at 0 ℃. All samples were stored at 13 ℃. The results showed that the weight loss of precooled fruit could be reduced by wax coating treatment. Wax coating treatment also delayed the decrease of the fruit firmness and SSC. Meanwhile, the disease incidence and disease severity was significantly reduced by wax coating.