ISHS Acta Horticulturae 291: III International Mango Symposium
THE INJURIES AND CHANGES IN RIPENING BEHAVIOUR CAUSED TO KENSINGTON MANGO BY HOT WATER TREATMENTS |
| Authors: | K.K. Jacobi, L.S. Wong |
| DOI: | 10.17660/ActaHortic.1991.291.42 |
| Abstract:
Heat disinfestation research was carried out on Kensington mango using hot water treatments ranging from 48°C to 56°C for 20 minutes. Fruit were injured in the range 52° to 56°C for the 20 minute exposure time. Skin scalding, abnormal colour development with ripening, damaged lenticels, accelerated respiration rates and storage disease development occurred at 56°C. The 52°C treatment shortened the mango's green life (up to 1 ½ days) and caused high preclimacteric respiration rates compared to untreated fruit. However, this temperature enhanced the appearance of the fruit, producing a very full even skin colour with no scalding when the fruit ripened. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
