Effect of Different Debagging Stages on Fruit Quality of Mango Cultivar'Zill'
Fruit of mango cultivar 'Zill'(Mangifera indica Linn.'Zill') were debagged at different stages to observe their appearance, pericarp pigment, pericarp color and internal quality. The results indicated that the colored area of the pericarp was reduced with the delay in debagging. The mango fruit debagged earlier contained significantly higher pigment in pericarp than that debagged late. Brightness of the pericarp of the fruit debagged late was obviously higher than that of the fruit debagged earlier, whereas the hue angle was just the opposite. The fruits debagged were the highest in fruit internal quality such as the contents of vitamin C and soluble solids. In Jinshajiang valley, Yunnan Province, the most appropriate debagging stage for 'Zill' mango is 10～15 days before harvest. After debagging, anthocyanin content of the pericarp increased rapidly, the red colour developed fastest in the pericarp, the surface of the pericarp turned bright and clean, and the fruit looked the best in appearance.
国家科技期刊平台
NSTL
万方数据
维普
