บทคัดย่องานวิจัย

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Effect of fruit maturity on the response of Kensington mango fruit to heat treatment.

Jacobi, K. K., MacRae, E. A. and Hetherington, S. E.

Australian Journal of Experimental Agriculture. Volume 41, Number 6, 2001. Pages 793-803.

2001

บทคัดย่อ

Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment.

The effects of conditioning and hot water treatments on immature and mature mangoes cv. Kensington were examined. A hot water treatment of 47 deg C fruit core temperature held for 15 minutes increased weight loss (50%), fruit softness (15%), disrupted starch hydrolysis and interacted with maturity to reduce the skin yellowness (40-51%) of early harvested fruit. Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease. Conditioning fruit at 40 deg C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels. As fruit maturity increased, the tolerance to hot water treatment-induced skin scalding and the retention of starch layers and starch spots increased and susceptibility to lenticel spotting decreased. A conditioning treatment of either 22 deg or 40 deg C before hot water treatment could prevent the appearance of cavities at all maturity levels. The 40 deg C conditioning temperature was found to be more effective in increasing fruit heat tolerance than the 22 deg C treatment; the longer the time of conditioning at 40 deg C, the more effective the treatment (16 vs 4 h). For maximum fruit quality, particularly for export markets, it is recommended that mature fruits are selected and conditioned before hot water treatment to reduce the risk of heat damage.