Methods of postharvest disease control influence mango fruit ripening and quality
Khuyen T.H. Dang and Zora Singh
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Methods of postharvest disease control influence mango fruit ripening and quality
Various postharvest diseases of mango fruit (Mangifera indica L.) cause economic losses during storage and can be controlled by chemical, physical or biological methods.This study investigated the effects of different physical and/or chemical disease control methods on fruit ripening, colour development and other quality parameters in ‘Kensington Pride’ mango.Hard mature green mango fruit were collected from an orchard located at Carnavon, Western Australia.In the first experiment, fruit were either heat-conditioned (8h at 40+0.5°C and 83.5+0.5% RH) or dipped in hot water (52°C for 10 min), in Sportak (0.55 mL.L-1 for 5 min), in hot Sportak (0.55 mL.L-1 at 52°C for 5 min), in Carbendazim (1 mL.L-1 for 5 min), or in hot Carbendazim (1 mL.L-1 at 52°C for 5 min).Non-treated fruit served as control.Following treatments, the fruit were air-dried and ripened at 21+0.5°C.In the second experiment, the same treatments were applied but fruit were stored at 13+0.5°C for three weeks before being ripened at 21+0.5°C.Ripening time, respiration, and colour development were measured daily while disease incidence and severity, weight loss, firmness, and concentration of soluble solids, titratable acidity, ascorbic acid, and total carotenoids were determined at the eating ripe stage.In both experiments, hot water dipping improved fruit colour development whereas there were no substantial differences in fruit quality among the treatments.In the first experiment, no diseases developed during ripening and all hot-dipped fruit exhibited better brightness than controls.In the second experiment, hot water dipping and fungicides (cold or hot) effectively controlled postharvest diseases while heat conditioning had no effect.In conclusion, hot water dipping can be an organic disease control method for mango for up to three weeks postharvest with some improvement in colour development and without any adverse effect on the other fruit quality parameters.