The effect of storage temperature on quality and decay percentage of ‘Pairi’ and ‘Taimour’ mango fruits

Aziz, Ahsan; El-Nabawy, S.; Wahab, Fazli; Abdel-Kader, A.S.

doi:10.1016/0304-4238(76)90024-8

Cited by 12 publications

(2 citation statements)

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“…At 4 o C storage temperature, there may be breakdown of sugar into alcohol due to fermentation. These results are in agreement with the finding of Aziz et al (1976) and Carvalho et al (1990). The maximum amount of sugar was found in samples of all varieties during storage at 20 o C. Therefore, 20 o C is a most suitable temperature for storage of banana as compared to 32 and 4 o C. Hence, 20 o C storage temperature can be strongly recommended for storage of all varieties of banana.…”

Section: Total Sugarsupporting

confidence: 94%

“…at 4 o C, chilling injury occurred in the fruits and they failed to ripen. These results are in agreement with the findings of Aziz et al (1976) and Wahab and Nawwar (1977). The relationship between titrable acidity and storage days (Table 5) was found to be linear upon regression analysis for all samples.…”

Section: Physico-chemical Characteristics Total Soluble Solids (Tss)supporting

confidence: 93%

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Agrawal¹,

Sarode²,

Sinha³

2024

MAJ

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Temperature and storage period play an important role in ripening process of banana. To get banana with good quality and longer shelf life, it is imperative to determine storage characteristics at different temperatures. The banana cultivars viz. Williams, Zeling and Grand Nain were packed in polyethylene bags and then stored at room temperature (32±2oC), cold storage (20±2oC) and deep freezer (4±2oC). Changes in physiological, physico-chemical and physical (sensory) parameters were recorded at 3 days intervals till rejectable condition of fruit. There was increase in physical loss in weight and pulp peel ratio with increase in storage period. Increase in TSS, acidity and moisture was also noticed as storage period increased. Sugar of banana fruit increased as ripening advanced. The quality of banana was found safe for 32 days at 20oC storage, 21 days at 32oC and 5 days at 4oC.

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Section: Total Sugarsupporting

confidence: 94%

Section: Physico-chemical Characteristics Total Soluble Solids (Tss)supporting

confidence: 93%