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dc.contributor.authorLe, T.N.en_US
dc.contributor.authorShiesh, C.C.en_US
dc.contributor.authorLin, H.L.en_US
dc.description.abstractTaiwan native strain mango fruits (Tuu Shien) had three types of treatments: Hot water (HW) (52, 55, 58 C); Vapor heat treatment (VHT) (46.5 degrees C for 40 min) and hot water + vapor heat treatment followed cold storage (1, 3, 6, 9, 12, 15, 20 degrees C) to determine incidences disease control treatment and the changes in quality. The HW at 55 degrees C for 3 min was decreased total spots of anthracnose disease for 6 days compared to control. Moreover, HW at 55 degrees C for 3 min controlled anthracnose disease treatment for 6 days. The vapor heat maintained peel color index, firmness and total soluble solid content at 3 degrees C of storage time. The disease incidences of the Alternaria alternata and Colletotrichum gloeosporiodes were decreased by application of HW and VHT followed by storage at 3 degrees C for 3 weeks. Dothiorella mangiferae area increased during the same time but did not affect quality. The HW + VHT combined with continuous storage at 3 degrees C for ambient room temperature produced the highest fruit quality. (c) 2010 Friends Science Publishersen_US
dc.relationInternational Journal of Agriculture and Biologyen_US
dc.relation.ispartofseriesInternational Journal of Agriculture and Biology, Volume 12, Issue 5, Page(s) 673-678.en_US
dc.subjectHot wateren_US
dc.subjectVapor heaten_US
dc.subjectMango disease incidenceen_US
dc.subjectNative strain mangoen_US
dc.subjectMango fruit qualityen_US
dc.subjectchilling injuryen_US
dc.titleEffect of Vapor Heat and Hot Water Treatments on Disease Incidence and Quality of Taiwan Native Strain Mango Fruitsen_US
dc.typeJournal Articlezh_TW
item.openairetypeJournal Article-
item.fulltextno fulltext-
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