Postharvest performance of mango Tommy Atkins treated with hot water and wax.
Baez-Sanudo, R., Bringas-Taddei, E., Ojeda-Contreras, J., Mendoza-Wilson, A.M.Y and Mercado-Ruiz J.
Proceedings of the Interamerican Society for Tropical Horticulture, 2001. 44: 39-43.
2001
บทคัดย่อ
Mexico is the largest mango exporter in the world, producing 40 million ten-pound boxes filled with fruits. 'Tommy Atkins' is the main cultivar, representing 60% of the total. 80% of the total exportation is shipped to the United States market, which requires the quarantine treatment for fruit fly with hot water at 46.1C (115F) for 65, 75 or 90 minutes depending on the fruit weight or size. This quarantine treatment influences the fruit epicuticular waxes and consequently fruit ripening. The objective of this work was to evaluate the effect of the hot water treatment and the use of edible waxes on the maturity of 'Tommy Atkins' mango fruit. Hot water treatment was done for 90 minutes and wax made of fatty acids (2%), carbohydrates (0.5%) and calcium caseinate (0.1%) was applied. Fruit respiratory behaviour, weight loss, total soluble solid content and titratable acidity were determined at marketing conditions (20C; 60-65% RH). We found that hot water-treated fruits lost more weight than untreated fruits and the use of wax has a positive response in the hot water-treated fruits. Respiratory behaviour was normal for all treatments with the climacteric peak at five days, except for hot water- and without wax-fruit treatments. These fruit lost more weight and did not ripen normally. This general behaviour was observed in fruits stored at 12 deg C for 20 days and after marketing conditions.