Maintenance Quality and Reduce Chilling Injury of Naomi Mango Fruits During Cold Quarantine | Zendy

M.E. Tarabih | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Maintenance Quality and Reduce Chilling Injury of Naomi Mango Fruits During Cold Quarantine

Author(s) -

M.E. Tarabih

Publication year - 2020

Publication title -

pakistan journal of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.268

H-Index - 43

eISSN - 1812-5735

pISSN - 1028-8880

DOI - 10.3923/pjbs.2020.190.205

Subject(s) - quarantine , titratable acid , horticulture , respiration rate , shelf life , postharvest , cold storage , toxicology , chemistry , biology , food science , botany , respiration , ecology

Quarantine treatment enables export of mango fruits to parts of the world that enforce quarantine against fruit fly. Chilling injuries (CI) are prevalent in the mango fruits stored at temperatures lower than 12°C during cold-quarantine. So, this research examined the potentially enable of cold-shock treatment and integrated of edible coating with packing in (EPE) foam net to enhance the resistance of Naomi mango fruits during cold export.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research