Conditioning with hot air reduces heat damage caused to 'Kensington' mango (Mangifera indica Linn.) by hot water disinfestation treatment.
Jacobi K. K., Wong L. S., Giles J. E.
Author Affiliation: Horticulture Postharvest Group, Queensland Department of Primary Industries, 19 Hercules Street, Hamilton, Qld 4007, Australia.
Australian Journal of Experimental Agriculture 36 : 507-512
Abstract : Mango cv. Kensington fruits from 2 major production regions in Queensland were subjected to conditioning treatments with hot air (38-40°C) for 0, 4, 8, 12 or 16 h before hot water treatment (HWT; fruit core temperature of 45° maintained for 30 min) and storage at 22° for 9 days. Injuries to fruits not conditioned before HWT included accentuated lenticel spotting, external and internal cavities and a starchy layer beneath the skin. Fruits conditioned for 8 or 12 h before HWT had minimal injuries. It was concluded that conditioning with hot air before HWT has the potential to minimize and/or eliminate heat injuries associated with hot water disinfestation treatment.