Study On Improving The Occurrence Of Anthracnose By Mango Preservation Technology

• Main Authors: WU,YI-CHENG, 吳佾澂
• Other Authors: CHIU,KAI-YING
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/3kp5q2

碩士 === 明道大學 === 精緻農業學系碩士班 === 107 === The the peel color is related to the color change of the post-ripe peel. The 1% of chitosan treatment is the best at each storage time and the color difference is an important change. The change of fruit firmness will be changed by the degradation of fruit, and the degree of degradation of pectin It was related to fruit maturity. In the experiment, only the hot water treatment detected the firmness when stored for 21 days, but the firmness reduction of the 10 KV treated fruit was slower than other treatments, both of which delayed the fruit softening effect.The change of total soluble solids content was affected by respiration. The content of total soluble solids in chitosan-treatment still increased when stored for 14 days, while the peak of 10 KV treatment reached a peak, which was delayed compared with other treatments. The titratable acid change will decrease with the ripening stage, while the low peak value of the titratable acid content of the hot water treatment and the chitosan 1% treatment is delayed by 7 days compared with the other treatment, while the disease index and the fruit appearance are only processed. When treated with chitosan and 10 KV, the appearance was normal compared with other treatments during storage for 14 days. The rest of the treatment showed depression at the lesion on the 14th day of storage, and the peel was wrinkle. It is obviously wrinkled and has no commercial value. Both 10 KV treatment and chitosan treatment have the effect of inhibiting the growth of pathogens, and the second treatment has the effect of delaying the ripening of the fruit.