Abstract:

Abstract: The effects of extracts from clove and acorus gramineus on postharvest quality of ‘Tainung No.1’ mango fruits were investigated during storage at ambient temperature(28℃~30℃). The results indicated that clove extracts significantly reduced the fruit weight loss and decay index, delayed yellowing of pericarp, maintained higher fruit firmness, compared to control.. At the same time, clove extract was effective in maintaining fruit quality and flavor, as it significantly slowed the degradation of vitamin C(VC) and the accumulation of total soluble solids (TSS). Extract from acorus gramineus was more remarkable in reducing the fruit decay index and delaying yellowing of pericarp, however, it significantly accelerated the ripening process, the degradation of VC and the accumulation of TSS, consequently reduced fruit quality and flavor of mango fruits. In conclusion, the effect of extract from clove was better than acorus gramineus.