Effect of Bagging on the Content of Sugar and Acid in Postharvest 'Jinhuang' Mango Fruit
| Autor: | Wei Changbin, Qiao Jian, Tang Xinming, Yan Qingze, Tang Lizhu, Ma Zhiling |
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| Jazyk: | English<br />French |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | E3S Web of Conferences, Vol 145, p 01032 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2267-1242 09075259 |
| DOI: | 10.1051/e3sconf/202014501032 |
| Popis: | The glucose, fructose, sucrose, and organic acids in the pulp of “Jinhuang” mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage. The results showed that there was a certain difference in the content of sugar and acid among the three treatments. The effect of bagging treatments on fructose, glucose, and sucrose in the fruit of “Jinhuang” mango was mainly reflected in sucrose. The treatments of white bagging (WB) and black bagging (BB) delayed the production of sucrose and the decomposition of citric acid, and increased the content of ascorbic acid and quinine. Based on sugar-acid ratio, the flavor of the three treatments was evaluated as: CK> WB> BB. The fruit quality of “Jinhuang” mango was affected by bagging treatments to a certain extent. |
| Databáze: | Directory of Open Access Journals |
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