E3S Web Conf.
Volume 145, 20202019 International Academic Exchange Conference on Science and Technology Innovation (IAECST 2019)
|Number of page(s)||6|
|Section||International Conference on Biotechnology and Food Science|
|Published online||06 February 2020|
Effect of Bagging on the Content of Sugar and Acid in Postharvest "Jinhuang" Mango Fruit
Key laboratory of Tropical Fruit Biology, Ministry of Agriculture and rural areas, South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Sciences, ZhanJiang, Guangzhou, 524091, China
* Corresponding author’s e-mail: email@example.com
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.
© The Authors, published by EDP Sciences 2020
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