Effects of quarantine heat treatment on mango fruit physiology.
Mitcham E. J., McDonald R. E.
Author Affiliation: Department of Pomology, University of California, Davis, California, USA.
: 361-366
Abstract : Mature-green mango fruits (cv. Tommy Atkins) were vapour-heat-treated at 46°C for 160, 200 or 280 min and at 50° for 120, 180 or 240 min. Mature-green mango fruits (cv. Keitt) were treated at 46° for 180 or 240 min and at 48° for 300 min. After treatment, fruits were ripened at 20° and 90-95% RH. Vapour-heat treatment resulted in an increase in internal CO2 (9% at 46° and 13% at 48°) and a decrease in internal O2 (11% at 46° and 6% at 48°) in Keitt fruits. Ethanol, methanol and acetaldehyde concentrations increased, electrolyte leakage increased and ethylene-forming enzyme (EFE) activity decreased in fruits immediately after heat treatment. Three days after treatment, EFE activity recovered and electrolyte leakage decreased to control levels. Vapour-heat treatment also reduced the rate of fruit softening and mesocarp colour development. Mango fruits appear to have the capacity to recover from vapour-heat quarantine treatments.