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Influence du traitement par eau chaude sur la qualité après récolte des mangues (Mangifera indica L.).

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

Auteurs : ZAMBRANO J., MATERANO W.

Résumé

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.

Détails

  • Titre original : Effect of hot water treatment on the postharvest quality of mango (Mangifera indica L.).
  • Identifiant de la fiche : 2002-2957
  • Langues : Anglais
  • Date d'édition : 2000
  • Source : Source : Proc. interam. Soc. trop. Hortic.
    vol. 42; 226-231; 20 ref.

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