THE EFFECT OF HOT WATER TREATMENT USED FOR INSECT CONTROL ON THE RIPENING AND QUALITY OF MANGO FRUIT
Hot water treatment (46.1°C for 65, 75 or 90 minutes, depending on fruit weight) has been used in Mexico and other mango growing regions as an insect quarantine treatment for the last 8 years. This study was conducted to evaluate the effect of this treatment on the ripening and quality of mango fruit. Fruit of the cultivar ‘Keitt’ were treated in hot water at 46°C for 0, 60 and 90 minutes, and evaluated after 7, 14 and 21 days storage at 10°C, and subsequently after one week at 20°C. Respiration rate, texture losses, polygalacturonase activity, and carotene content increased, while the pectin methylb esterase and lipoxygenase activities decreased. Water loss increased during storage and was highest as the treatment duration increased. However, fruit did not present any shriveling nor any injury due to the treatment, and decay was reduced. We conclude that hot water treatment increased the velocity of ripening but did not cause injuries in ‘Keitt’ mangoes.
Yahia, Elhadi M. and Pedro-Campos, J. (2000). THE EFFECT OF HOT WATER TREATMENT USED FOR INSECT CONTROL ON THE RIPENING AND QUALITY OF MANGO FRUIT. Acta Hortic. 509, 495-514
Mangifera indica, lipoxygenase, pectin methyl esterase, polygalacturonase, postharvest, respiration