The Combinations of Acetylsalicylic Acid and Trisodium Phosphate on Quality Changes of ‘Namdokmai Sithong’ Mango during Low Temperature Storage

Abstract

Mangoes are an important agricultural product of Thailand. ‘Namdokmai Sithong’ mango has been exported continuously yearly but is easily perishable after harvesting. Therefore, this research studied the effects of acetylsalicylic acid (ASA) and trisodium phosphate (TSP) to delay the changes in the quality of ‘Namdokmai Sithong’ mango fruit during low-temperature storage. The experiment was conducted in a completely randomized design (CRD) with four treatments, four replications, and one fruit per replication. The mango fruits were dipped in distilled water (control), ASA at 1 mM, TSP at 0.50 g/L, and ASA combined with TSP (ASA+TSP) for 10 min, then stored at 6±2°C with a relative humidity of 85±5% for 25 days. The quality was determined at five days intervals. As a result, the ASA+TSP treatment increased the efficiency in maintaining the quality of ‘Namdokmai Sithong’ mango fruit by delaying the changes in peel color (L, b, h°, and C values) and pulp color (L and b values). The treatment could maintain carotenoid content and fruit firmness, and significantly delayed the changes of taste.