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Technical annual report 2000-01



Technical annual report 2000-01


Dept. of Regional Development, Primary Industry, Fisheries and Resources technical annual report; Department of Regional Development, Primary Industry, Fisheries and Resources technical and annual report; Reports; PublicationNT; Technical bulletin (Northern Territory. Dept. of Primary Industry and Fisheries) ; no. 295




Made available via the Publications (Legal Deposit) Act 2004 (NT).






Agriculture -- Northern Territory -- Periodicals; Fisheries -- Northern Territory -- Periodicals

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Dept. of Primary Industry and Fisheries

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Technical bulletin (Northern Territory. Dept. of Primary Industry and Fisheries) ; no. 295



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Department of Primary Industry and Fisheries 1 Once fruit reached eating soft it was assessed for a range of parameters. Weight loss was calculated as the percentage of initial fruit weight lost from Day 0 of the experiment until eating soft. Eating quality was assess on a 9 point scale: 1 = terrible, 2 = off flavours, 5 = edible 7 = good and 9 = unbelievable. Brix was measured on two juice samples from each fruit and the average taken. Acidity was determined on frozen juice from 10 of the fruit from each treatment. A 5 mL sample of juice was titrated with 0.1 N NaOH using phenolphthalein indicator to determine acidity. Internal disorders and external disease symptoms or lenticel spotting were recorded, and the proportion of fruit with these problems calculated. The total of the fruit surface area affected by spotting or disease was also recorded. Skin colour was also assessed. Results and Discussion: Unfortunately, Darwin experienced the coldest October day for 30 years which meant that any treatments in ambient temperature on that day did not have the exposure to high temperatures that was expected. Fruit temperatures on that day remained at 25C, which was not very different from 22.3C, the temperature at which fruit from the ideal treatment was stored. It was expected that the temperatures would be up around 29C in the fruit (Figure 1). F W p o T 35.0 36 igure 1. Core temperature of mango fruit at various temperature regimes eight loss was greater by about 1% in the fruits, which were left out in ambient temperatures for long eriods. In a 7 kg tray of mangoes, this is an extra 70 g of weight lost which contributes to the development f loose packs in the markets. able 2. Internal quality parameters of mangoes stored at various temperatures Treatment % Initial weight lost Days to eating soft Eating quality (1-9) Brix (%) Acidity (%) Internal disorders (%) Ideal 5.90 13.6 5.6 15.2 0.069 0 Low Temperature 5.49 14.9 5.9 15.0 0.080 6 2 day break 5.88 14.8 6.1 15.2 0.063 0 3 day break 6.82 16.1 6.3 15.1 0.066 10 1 day delay 5.36 13.9 6.0 15.2 0.087 3 Ambient 7.07 11.6 5.9 15.7 0.077 16 19Th 20Fr 21Sa 22Su 23Mo 24Tu 25We 26Th 27Fr Time (starting 18/10/2000) 10.0 15.0 20.0 25.0 30.0 T e m p e ra tu re ( C ) 22C ambient delay 2 day break 3 day break 15C