Effect of vapor heat and hot water treatments on disease incidence and quality of Taiwan native strain mango fruits.
Le ThiNghiem, Shiesh ChingChang, Lin HueyLing
Author Affiliation: Graduate School, Horticultural Department, Chung Hsing University, 250 Kuo Kuang Road, Taichung, Taiwan.
International Journal of Agriculture and Biology 12 : 673-678
Abstract : Taiwan native strain mango fruits (Tuu Shien) had three types of treatments: Hot water (HW) (52, 55, 58°C); Vapor heat treatment (VHT) (46.5°C for 40 min) and hot water+vapor heat treatment followed cold storage (1, 3, 6, 9, 12, 15, 20°C) to determine incidences disease control treatment and the changes in quality. The HW at 55°C for 3 min was decreased total spots of anthracnose disease for 6 days compared to control. Moreover, HW at 55°C for 3 min controlled anthracnose disease treatment for 6 days. The vapor heat maintained peel color index, firmness and total soluble solid content at 3°C of storage time. The disease incidences of the Alternaria alternata and Colletotrichum gloeosporiodes were decreased by application of HW and VHT followed by storage at 3°C for 3 weeks. Dothiorella mangiferae area increased during the same time but did not affect quality. The HW+VHT combined with continuous storage at 3°C for ambient room temperature produced the highest fruit quality.