Show simple item record

dc.contributor.authorZaharah, Sakimin
dc.contributor.authorSingh, Zora
dc.date.accessioned2017-01-30T13:25:34Z
dc.date.available2017-01-30T13:25:34Z
dc.date.created2012-02-15T20:00:46Z
dc.date.issued2011
dc.identifier.citationZaharah, Sakimin Siti and Singh, Zora. 2011. Postharvest fumigation with nitric oxide at the pre-climacteric and climacteric-rise stages influences ripening and quality in mango fruit. Journal of Horticultural Science & Biotechnology. 86: pp. 645-653.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/31460
dc.description.abstract

Mango fruit ripen extremely quickly, which limits their distribution to distant markets. Mature mango (Mangifera indica ‘Kensington Pride’) fruit harvested at the pre-climacteric (PC) and climacteric rise (CR) stages of ripening were fumigated with different concentrations (0, 5, 10, 20, or 40 μl l–1) of nitric oxide (NO) to investigate the effects of this free-radical gas on fruit ripening and quality. Fumigation with NO at 20 μl l–1 or 40 μl l–1 was more effective at delaying and/or suppressing the climacteric rise in ethylene production and reducing the rate of respiration when applied to fruit at the PC stage than to fruit at the CR stage. NO-fumigation retarded the development of fruit colour, with lower chromicity L, a, b, and C values and higher h° values compared to untreated control fruit. Higher concentrations of NO (i.e., 20 μl l–1 or 40 μl l–1) were more effective at retarding fruit softening during ripening. The pulp of ripe, NO-fumigated fruit exhibited improved rheological properties (i.e., cohesiveness, springiness, and chewiness) and increased shikimic acid contents, but reduced concentrations of total sugars and fructose compared to non-fumigated, ripe fruit. In conclusion, NO-fumigation at 20 μl l–1 or 40 μl l–1 was more effective when applied early, at the PC stage, than later during the CR stage.

dc.publisherHeadly Brothers
dc.titlePostharvest fumigation with nitric oxide at the pre-climacteric and climacteric-rise stages influences ripening and quality in mango fruit
dc.typeJournal Article
dcterms.source.volume86
dcterms.source.startPage645
dcterms.source.endPage653
dcterms.source.issn1462-0316
dcterms.source.titleJournal Horticultural Science and Biotechnology
curtin.departmentDepartment of Environment and Agriculture
curtin.accessStatusFulltext not available


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record