Share

Effect of hot water treatment on the postharvest quality of mango (Mangifera indica L.).

Author(s) : ZAMBRANO J., MATERANO W.

Summary

Mango fruits harvested at the preclimateric stage were immersed in hot water (38, 46 or 54 °C) for 30 minutes prior to storage at 5 °C. After storage they were kept at 20 °C until ripe. Hot water at 38 °C reduced the development of chilling injury in storage. Symptoms of chilling injury increased as storage duration increased. Total soluble solids content was highest in fruits treated with water at 38 °C while titratable acidity was highest in fruits treated with water at 54 °C. Maximum inhibition of carotenoid formation occurred in non-heated fruits and fruits treated with water at 54 °C. Hot water treatment had a significant effect on pulp colour parameters.

Details

  • Original title: Effect of hot water treatment on the postharvest quality of mango (Mangifera indica L.).
  • Record ID : 2002-2957
  • Languages: English
  • Publication date: 2000
  • Source: Source: Proc. interam. Soc. trop. Hortic.
    vol. 42; 226-231; 20 ref.

Indexing