Thai mango and pineapple fruit changed during postharvest management

Abstract

The objective of this research was to determine the changes to Thai mango and pineapple fruit during postharvest management. ‘Nam Dok Mai Si Thong’ Thai mango fruit were harvested at three stages, immature (0-7 days), mature, (commercial maturity, 0 days) and over-mature (0+7 days). After selection, all fruits were carried to the laboratory and were separated into two groups. The fruit in the first group were measured immediately for their physical and chemical properties. Those in the second group were left at room temperature (30-35°C) for the completion of the ripening process at which time they were measured as for the first group. In the case of ‘PhuLae’ pineapple fruit, they were harvested at commercial maturityand kept at room temperature (30-35°C) for 10 and 25 days. The fruit were sampled to measure the physical and chemical properties at the initial time, then at 10 days and 25 days. The results revealed that effects of the maturity stages on dimension and weight of green and ripe mango fruit were not clear. The total soluble solids (TSS) and ratio of TSS and TA (TSS/TA) were increased. On the other hand, titratable acidity (TA) was decreased. The dimension and weight of the pineapple fruit tended to decrease during storage. TSS and TA were slightly decreased whereas TSS/TA increased. Therefore, the properties of both types of fruit changed during postharvest management and these findings will be used as the basic data in the advance study, to assess their quality by portable NIR.