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Carbon dioxide injury and fermentative decarboxylation in mango fruit at low temperature storage.

Lakshminarayana, S. and Subramanyam, H. (1970) Carbon dioxide injury and fermentative decarboxylation in mango fruit at low temperature storage. Journal of Food Science and Technology, 7 (3). 148-52, 23 ref..

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Abstract

CO2 injury during cold storage of mangoes was investigated. Mangoes were stored at 11.1-12.2 degree C and RH 85-90% for 21 or 32 days, under 0, 5, 10 or 15% CO2. Control samples were stored at room temp. Tables are given of physiological wt. loss, total soluble solids content, reducing sugar content, total sugar content, pH, titratable acidity, alcohol content, aldehyde content, colour, flavour, texture, carotenoid content, and % spoilage of the stored mangoes. Increasing CO2 content decreased quality of the mangoes; cold-stored fruit were inferior to those stored at room temp, and did not ripen normally when brought to room temp. Changes in O2 and CO2 contents of the storage atm. suggest fermentative decarboxylation in the fruit, leading to accumulation of alcohols and aldehydes.

Item Type: Article
Uncontrolled Keywords: CARBON-DIOXIDE; CO2 injury during cold storage of mangoes; STORAGE-(COLD); FRUIT-(STORAGE); MANGOES-; SPOILAGE-; /Spoilage/ of mangoes during storage; RIPENING-; /ripening/ of mangoes during storage; SOLIDS-; Changes in /soluble solids content of mangoes during storage; SUGARS-; Changes in /sugar content of mangoes during storage; PH-; Changes in /pH/ of mangoes during storage; ACIDITY-; Changes in /acidity/ of mangoes during storage; ALCOHOLS-; Changes in /alcohol content of mangoes during storage; ALDEHYDES-; Changes in /aldehyde content of mangoes during storage; COLOUR-; Changes in /colour/ of mangoes during storage; FLAVOUR-; Changes in /flavour/ of mangoes during storage; TEXTURE-; Changes in /texture/ of mangoes during storage; CAROTENOIDS-; Changes in /carotenoid content/ of mangoes during storage
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 May 2012 04:53
Last Modified: 17 May 2012 04:53
URI: http://ir.cftri.com/id/eprint/7297

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