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Effects of heat treatment on postharvest quality of mango fruits.

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

Type of article: Article

Summary

Mango fruits were harvested at the preclimacteric stage, then immersed in 38, 46 and 54 °C heated water for 30 minutes prior to storage at 5 °C for 2, 4 or 6 weeks in carton boxes. After storage, they were kept at 20 °C for one week. Chilling injury index and appearance were influenced significantly by dip temperature and storage period. Total soluble solids was higher in heated fruit at 38 °C compared to heated fruits at 46 and 54 °C, while titratable acidity was significantly higher in fruits heated at 54 °C. maximum inhibition of carotenoid formation occurred in non-heated and heated fruit at 54 °C. Heated water had a significant effect on pulp colour parameters. High correlation coefficients were observed between carotenoid content and colour. It is suggested that mango tolerance to chilling temperatures may increase after prestorage heat treatments at temperatures below 54 °C.

Details

  • Original title: Effects of heat treatment on postharvest quality of mango fruits.
  • Record ID : 2000-2623
  • Languages: English
  • Source: Trop. Agric. - vol. 75 - n. 4
  • Publication date: 1998

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