Effect of hot water treatment on the postharvest quality of mango (Mangifera indica L.).
Zambrano J., Materano W.
Author Affiliation: Departamento de Biología y Química, Núcleo Universitario Rafael Rangel, Universidad de Los Andes, Trujillo, Venezuela.
Proceedings of the Interamerican Society for Tropical Horticulture 42 : 226-231
Abstract : Mango fruits (cv. Palmer) harvested at the preclimacteric stage were immersed in hot water (38, 46 or 54°C) for 30 min prior to storage at 5°C for 2, 4 or 6 weeks in cardboard boxes. After storage they were kept at 20°C until ripe. Treatment with 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 was highest (13.267°Brix) 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 (lightness, hue and chroma). High correlation coefficients were observed between carotenoid content and the colour attributes b*, hue and chroma.