Effects of Fungicide Treatments and Storage Temperatures on Fruit Quality of Two Mango （Mangifera indica） Cultivars  

作　　者：Albert Addo-Quaye George Nkansah Elvis Asare-Bediako Bertina Nyame Joel Asiedu 

机构地区：[1]School Of Graduate Studies and Research, Central University College, Accra, Ghana [2]Forest and Horticultural Crops Research Centre, University of Ghana, Kade, Ghana [3]Department of Crop Science, School of Agriculture, University of Cape Coast, Cape Coast, Ghana

出　　处：《Journal of Agricultural Science and Technology(A)》2013年第7期511-520,共10页农业科学与技术（A）

摘　　要：Harvested fruits of mango （Mangifera indica） suffer from both physiological and pathological deterioration in quality during storage which consequently affects their market value. A study was conducted to investigate the effects of fungicide treatments and storage temperatures on fruit quality of two mango cultivars, Keirt and Palmer. Mango fruits were treated with 0.04% or 0.08% v/v Triadimefon at either 53 ℃ （hot） or at room temperature and then either stored under ambient conditions （27-29 ℃） or in a refrigerator at a temperature of 11-12 ℃. Fruits stored under ambient conditions developed external colour faster than those stored at a lower temperature. Brix values for fruits treated with Triadimefon decreased with time. Fruits stored at lower temperatures gave least Brix values as compared with those stored under ambient conditions. Percentage titratable acid （%TA） of fruits stored at low temperatures increased over time. Fruits stored at lower temperatures recorded lower pH compared with fruits stored under ambient conditions. Palmer fruits recorded higher %Brix to %TA ratio, indicating a higher sweetness level. The firmness of Palmer fruits kept at lower temperatures increased with time when compared with Keitt fruit. Fruits treated with hot water at 53 ℃ and/or stored at low temperatures （11-12 ℃） had lower levels of anthracnose infection than other treatments. Keitt fruits were more susceptible to anthracnose infection than Palmer fruits. Mango fruits should therefore be treated with hot water at 53 ℃ and then stored at low temperatures （11-12 ℃） in order to slow down the rate of ripening and to reduce anthracnose infection.

关 键 词：TRIADIMEFON MANGO storage temperature fruit quality anthracnose. 

分 类 号：S667.7[农业科学—果树学] TS255.3[农业科学—园艺学]