Hot water treatment affects ripening quality and storage life of mango (Mangifera indica L.)
Anwar R. and Anwar R.
Pakistan Journal of Agricultural Sciences, 44(2) p. 304-311, 2007.
2007
บทคัดย่อ
Keeping in view hot water treatment (HWT) protocols of importing cv. Sindhri countries like Iran and China, research trials were conducted in collaboration with industry in which mangoes cv. Sindhri were subjected to HWT at 45 degree C-75min and 48 degree C-60min along with control (wash only) to determine its effect on fruits ripening behaviour, shelf life and quality. A fruit coating, Fresh Seal P (2%) was also applied in combination with HWT at 48 degree C-60min. After HWT application, fruits were ripened (without storage) at ambient temperature or were stored at 13 plus minus 2 degree C and 85 plus minus 5% RH. Stored fruits were removed after 7, 14 and 21 days and were ripened at ambient temperature (24 plus minus 1 degree C, 68-70% RH). HWT effects on physical and biochemical characteristics were evaluated. Fruit subjected to HWT at 45 degree C-75min and naturally ripened (without storage), showed non-significant difference for various q uality parameters as compared to control (wash only) while maintaining the shelf life of fruits (six days). Application of HWT at 48 degree C-60min decreased the ripening period i.e. three days. While, non- significant differences among treatments during storage showed that HWT does not affect the post-storage quality of fruit. Among different treatments, fruit subjected to HWT at 45 degree C-75min produced better results as compared to HWT at 48 degree C-60min. TC contents were found highest in washed only fruits (62.78 mug/g) followed by HWT at 45 degree C-75min. (59.39 mug/g). Fruits subjected to higher temperature during HWT developed more yellow and uniform colour. Rest of the treatment results were non-significant.