Bagging 'Nam Dok Mai #4' mango during development affects color and fruit quality.

摘要

Enclosing mango cv. Nam Dok Mai #4 fruits in bags at 48 days after full bloom with 2-layer paper (black inside with brown, brown and waxed and white outside), newspaper and golden paper bags for 52 days then ripened with CaC2 were compared to non-bagged fruits. Bagging increased fruit weight and peel colour development from green to yellow, due to less chlorophyll a and chlorophyll b. Regarding the fruit weight, 2-layer bagged fruits had the highest weight. However, fruit bagging did not significantly affect soluble solid (SS) contents, titratable acidity (TA), SS/TA ratio, ascorbic acid, total sugar, reducing sugar, sucrose, pulp colour and acceptance.