Ponce Hernández, Pedro, asesor Saucedo Veloz, Crescencio Valle Guadarrama, Salvador, asesor text drama monographic d

print

Disponible en PDF 1 ej. imp. ; 2 ej. CD Fertilizantes Fertilizers Food preservation Fruit maturity Maduración de las frutas Mango Control de calidad Mangoes Quality control Preservación de alimentos 184321 220117 IA_In the experimental site were recorded weather variables and nutritional, and laboratory quality variables: total soluble solids (TSS), acidity, ascorbic acid, firmness, peel and pulp color (chroma, lightness [L] and hue angle) , respiration and physiological weight loss. Experimental design was split plot treatment, data were subjected to analysis of variance and subsequently performed the comparison of means (Tukey a = 0.05). Fertilization programs significantly affect breathing, physiological weight loss, firmness, TSS, ascorbic acid, L color shell and L and chroma of flesh color, but no, acidity, hue and chroma of shell color and hue color of pulp. The normal fertilization program could slow the ripening fruit, but used the temperature of cold storage chilling injury caused by what is suggested to increase the storage temperature to improve the quality, as the mango 'Tommy Atkins' is intended to export market.