METHOD FOR THE POST-HARVEST TREATMENT OF MANGO FRUIT.

摘要

A method for the post-harvest treatment of mango fruit, varieties Haden and Kent, which consists in a calcium-hydrothermal treatment in a concentration of from about 3% to about 6% at 46.1°C for 90 minutes, followed by a cooling process in a calcium chloride solution of from about 3% to about 6% at room temperature for 30 minutes, the fruits being finally stored at 13°C and 90% of relative humidity.