Effects of Oxalic Acid Treatment on Mango Fruit DuringStorage

ACTA HORTICULTURAE SINICA ›› 2007, Vol. 34 ›› Issue (3): 579-584.

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Effects of Oxalic Acid Treatment on Mango Fruit DuringStorage

ZHENG Xiao-lin^1,2；TIAN Shi-ping^1*；YUE Hong³；XU Yong¹

(¹ Key Laboratory of Photosynthesis and Environm ental Molecular Physiology, Institute of Botany, the Chinese Academ y of Sciences, Beijing 100093, China; ²Biology Department, Zhanjiang Normal University, Zhanjiang, Guangdong 524048, China;³Department of Technology, Panzhihua, Sichuan 617000, China)

Received:1900-01-01 Revised:1900-01-01 Online:2007-06-25 Published:2007-06-25

Abstract

Abstract: Mango fruit (M angifera indica L. ‘Hongmang 6 ’) were treated with post-
OA, pre-OA and post-OA, and pre Ca²⁺ and post-OA, respectively, and then were stored at
room (25℃) and low temperature (14℃). The results showed that higher firmness index and
lower disease indexwere observed in treated fruits, and no difference was detected in soluble sol
id (SS) and titratable acid (TA) content between treated and control fruitswhile fruitswere full
y ripe. It is suggested that these treatments are alternative methods for storage ofmango fruits.

Key words: Mango, Fruit, Oxalic acid, Storage

ZHENG Xiao-lin;TIAN Shi-ping;YUE Hong;XU Yong. Effects of Oxalic Acid Treatment on Mango Fruit DuringStorage[J]. ACTA HORTICULTURAE SINICA, 2007, 34(3): 579-584.

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Effects of Oxalic Acid Treatment on Mango Fruit DuringStorage

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