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用塑膜包装成熟的青皮芒果(Mangiifera indica.品种Tommy Atkins),当其达软熟阶段前,比之在21℃下贮存而没有包塑膜的芒果腐烂更为严重。软熟时果肉的黄熟色泽也较差。用二种不同类型塑膜包装的芒果,在失重、皮色,肉色、硬度、腐烂以及达到软熟时间上没有明显差别。从果皮开始黄化后包膜的芒果,到软熟阶段共需16天,而绿熟期包膜的芒果为20天。到软熟时,有包膜的芒果比无包膜的风味差。
The mature mango mango (Mangifera indica species Tommy Atkins) was plasticized and more decayed than mango without plastic wrap before storage at 21 ° C until it reached the soft-maturity stage. Soft cooked yellow flesh color is also poor. There are no significant differences in weight loss, skin color, flesh color, hardness, decay, and time to ripening when mangoes are packaged in two different types of plastic film. From the pericarp began yellowing coated mango, soft-maturing stage requires a total of 16 days, while the green-coated mango for 20 days. To soft-cooked, coated mango flavor than non-coated poor.