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Effect of hydro-cooling on field heat removal of mangoes, and of differing water temperatures on fruit quality after four weeks of cool storage.

Author(s) : OOSTHUYSE S. A., MABILA M. E., STRATEN B. van, WINTER A. J.

Type of article: Article

Summary

Hydrocooling as a means of removing field heat from mangoes was evaluated by placing fruits (after heating in air to 34 or 36 deg C) in water or in air at 22 deg C and monitoring the reduction in temperature of the outer, mid- and inner-pulp with time. Hydrocooling was highly effective in reducing the temperature of the mesocarp. The effect of hydrocooling after harvest on fruit quality (cv. Keitt) following 4 weeks of cool storage at 8 deg C was also assessed. Fruit quality was assessed after allowing fruits to ripen at 20 deg C. Hydrocooling at 5 deg C for 120 minutes reduced the incidence and severity of soft-brown rot.

Details

  • Original title: Effect of hydro-cooling on field heat removal of mangoes, and of differing water temperatures on fruit quality after four weeks of cool storage.
  • Record ID : 1998-0964
  • Languages: English
  • Source: S. afr. Mango Grow. Assoc., Yearb. - vol. 15
  • Publication date: 1995

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