SỰ THAY ĐỔI THÀNH PHẦN HÓA HỌC CỦA XOÀI BA MÀU (Mangifera Indica) THEO ĐỘ TUỔI THU HOẠCH TRỒNG TẠI HUYỆN CHỢ MỚI, AN GIANG = CHANGES IN CHEMICAL COMPOSITIONS OFTRREE-COLOREDMANGO (Mangifera Indica) UPONITS HARVESTING AGES IN CHO MOI, AN GIANG

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Tác giả: Thi Thuy Hang Le, Tan Hung Nguyen, Xuan Hien Tran

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Đại học Đồng Tháp: Khoa học Tự nhiên, 2020

Mô tả vật lý: tr.86-93

Bộ sưu tập: NCBI

ID: 570011

Thêm vào giỏ

Three-colored mango (Mangifera Indica) was evaluated for quality at different harvesting ages. The study was to evaluate and analyse its chemical compositions (soluble dry matter content, starch, reducing sugar, vitamin C, carotene) so as to come up with a colour band of this mango type upon its harvesting and storage times. The results showed that there were differences in its chemical composition at different harvesting ages. At 110-115 days, it was mature for harvesting and after 10 days of storage its sensory value remained fresh with its soluble dry matter content, carotene, and reducing sugar increased, but the vitamin C and starch content decreased. Thus, it was still good for consumption and processing. Thereby, the colour band of the three-colored mango harvested at 110-115 days and during storage times was made. Author Information Tran Xuan Hien1*, Le Thi Thuy Hang1, and Nguyen Tan Hung2 1 An Giang University, Viet Nam National University, Ho Chi Minh City 2Tiền Giang University *Corresponding author: txhien@agu.edu.vn Article history Received: 13/02/2020
Received in revised form: 15/4/2020
Accepted: 29/4/2020Xoài Ba Màu (Mangifera indica) được đánh giá về chất lượng ở các độ tuổi thu hoạch khác nhau. Đánh giá và phân tích một số thành phần hóa học (chất khô hòa tan, tinh bột, đường khử, vitamin C, carotene), từ đó xây dựng bảng màu cho trái xoài Ba Màu ở các thời điểm thu hoạch theo thời gian tồn trữ. Kết quả cho thấy có sự khác biệt về một số thành phần hóa học của xoài Ba Màu ở các độ tuổi thu hoạch. Xoài ở 110-115 ngày tuổi đạt độ chín thu hoạch nên sau 10 ngày tồn trữ vẫn giữ được giá trị cảm quan, hàm lượng chất khô hòa tan, carotene, đường khử tăng
vitamin C và tinh bột giảm, vẫn đảm bảo chất lượng cho việc tiêu thụ cũng như chế biến và đã xây dựng được bảng màu xoài Ba Màu ở 110-115 ngày tuổi theo thời gian tồn trữ. Thông tin tác giả Trần Xuân Hiển1*, Lê Thị Thúy Hằng1 và Nguyễn Tấn Hùng2 1Trường Đại học An Giang, Đại học Quốc gia Thành phố Hồ Chí Minh 2Trường Đại học Tiền Giang *Tác giả liên hệ: txhien@agu.edu.vn Lịch sử bài báo Ngày nhận: 13/02/2020
Ngày nhận chỉnh sửa: 15/4/2020
Ngày duyệt đăng: 29/4/2020

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