ISHS Acta Horticulturae 768: XXVII International Horticultural Congress - IHC2006: International Symposium on The Role of Postharvest Technology in the Globalisation of Horticulture
EFFECT OF HOT WATER TREATMENT ON STORAGE LIFE AND QUALITY OF MANGO (MANGIFERA INDICA L.) |
| Authors: | R. Anwar, A.U. Malik |
| Keywords: | postharvest treatment, shelf life, ripening, total carotenoids |
| DOI: | 10.17660/ActaHortic.2008.768.24 |
| Abstract:
Mango assemblers and exporters are now adopting the quarantine technology of hot water treatment (HWT) as required by various importing countries but this is only feasible when examined in terms of human health and end-consumer preferences. Keeping in view HWT protocols of importing countries like Iran and China, mangoes were subjected to 46°C for 75 min and 48°C for 60 min along with control (wash only). To determine the effect of a peel coating, ‘Fresh Seal’ (2%) was applied with HWT (48°C for 60 min). Fruit were stored at 13±2°C at 85±5% relative humidity (RH). After 7, 14 and 21 d, fruit were removed and ripened at ambient temperature (24±1°C, 68-70% RH). HWT effects on fruit peel colour, softness, total carotenoids (TC), ascorbic acid, sugar contents (total, reducing and non-reducing) and TSS/TTA ratio, were evaluated. TC concentration was highest (62.78 µg/g) in washed only fruit followed by HWT at 46°C for 75 min (59.39 µg/g) value. Fruit subjected to the higher temperature during HWT developed more yellow and uniform colour than those at lower temperature. No other treatment provided results significantly different from controls, indicating that HWT does not effect fruit quality. Fruit subjected to HWT at 46°C for 75 min produced better results than those at 48°C for 60 min without any deterimental effects on fruit quality. | |
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