Qualité des mangues "Kensington" (Mangifera indica Linn.) suite à la désinsectisation par de la vapeur et prévention des maladies grâce à un traitement par l'eau chaude.

Quality of "Kensington" mango (Mangifera indica Linn.) fruit following combined vapour heat disinfestation and hot water disease control treatments.

Type d'article : Article

Résumé

Changes in the quality of "Kensington" mangoes from the major production regions in Queensland were measured after either a vapour heat treatment (VHT) in which seed surface temperature was held at 47 deg C for 15 minutes, or a hot water disease control treatment of 53 deg C for 5 minutes prior to VHT, combined with either storage at 10 deg C for 5 days followed by 22 deg C for 5 days storage or storage at 22 deg C for 10 days. Heat-treated mangoes had higher skin colour ratings, reflectance and chroma values, and lower hue angles than untreated fruit, indicating an enhancement of ripening. The severity of lenticel spotting and skin browning was increased in VHT fruit. Eating quality of the fruit was not altered by any of the heat treatments. The hot water + VHT treatment combined with continuous storage at 22 deg C produced the highest quality fruit, and is recommended for air freight marketing.

Détails

Titre original : Quality of "Kensington" mango (Mangifera indica Linn.) fruit following combined vapour heat disinfestation and hot water disease control treatments.
Identifiant de la fiche : 1999-0967
Langues : Anglais
Source : Postharvest Biol. Technol. - vol. 12 - n. 3
Date d'édition : 12/1997

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Indexation

Thèmes : Qualité et sécurité alimentaires. Microbiologie.;
Fruits
Mots-clés : Insecte; Eau chaude; Chaleur; Vapeur; Traitement; Altération; Mangue; Fruit tropical