Effects of oxalic acid treatment on mango fruit during storage.
Zheng XiaoLin, Tian ShiPing, Yue Hong, Xu Yong
Author Affiliation: Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
Acta Horticulturae Sinica 34 : 579-584
Abstract : Mango cv. Hongmang 6 fruits were treated with post-oxalic acid (OA), pre-OA and post-OA and pre-Ca2+ and post-OA, respectively, and then were stored at room (25°C) and low temperatures (14°C). The results showed that higher firmness index and lower disease index were observed in treated fruits and no difference was detected in soluble solid (SS) and titratable acid (TA) contents between the treated and control fruits, while fruits were fully ripe. It was suggested that these treatments are alternative methods for the storage of mango fruits.