Articles
Comparison of hot water and UV-C treatments in controlling postharvest disease and maintaining postharvest quality of Nam Dok Mai Si Thong mango
Article number
1336_20
Pages
149 – 158
Language
English
Abstract
Nam Dok Mai Si Thong mango is an economic mango cultivar of Thailand for domestic and international markets.
The loss during export is mainly due to disease and quality deterioration.
Hot water and UV-C treatments have been reported in their efficacy to control postharvest diseases and maintaining quality of several fruits.
Therefore, the objective of this study was to investigate the potential of hot water and UV-C treatment to control disease and maintain quality of Nam Dok Mai Si Thong mango.
The treatments included untreated control, hot water treatment (60°C for 3 min), UV-C irradiation (0.94 kJ m‑2), and the combination of hot water and UV-C treatments.
All treated fruit were stored at 13°C for quality assessment and 25°C for disease assessment.
After 9 days of storage, mangoes dipped in hot water showed a significantly lower disease severity as indicated by smaller lesion diameter (0.42±0.18 cm) than in other treatments (2.25±0.30, 2.76±1.13, and 4.17±1.46 cm for the combined treatments, control, and UV-C treatment, respectively). The UV-C irradiated fruit were firmer, lower in total soluble solids, and higher in total acidity compared to fruit in control, hot water alone, and the combination treatments of hot water and UV-C. In addition, UV-C treatment increased total phenolic contents and DPPH activity in the peel, where there was no difference in these values in pulp among the treatments.
However, the combined hot water and UV-C treatment did not control anthracnose disease or influence postharvest quality of Nam Dok Mai Si Thong mango compared to the single treatment.
This study suggests that hot water (60°C for 3 min) was the potential means for control of anthracnose disease where UV-C treatment (0.94 kJ m‑2) exhibited a promising effect on enhancing antioxidant activity in Nam Dok Mai Si Thong mango.
The loss during export is mainly due to disease and quality deterioration.
Hot water and UV-C treatments have been reported in their efficacy to control postharvest diseases and maintaining quality of several fruits.
Therefore, the objective of this study was to investigate the potential of hot water and UV-C treatment to control disease and maintain quality of Nam Dok Mai Si Thong mango.
The treatments included untreated control, hot water treatment (60°C for 3 min), UV-C irradiation (0.94 kJ m‑2), and the combination of hot water and UV-C treatments.
All treated fruit were stored at 13°C for quality assessment and 25°C for disease assessment.
After 9 days of storage, mangoes dipped in hot water showed a significantly lower disease severity as indicated by smaller lesion diameter (0.42±0.18 cm) than in other treatments (2.25±0.30, 2.76±1.13, and 4.17±1.46 cm for the combined treatments, control, and UV-C treatment, respectively). The UV-C irradiated fruit were firmer, lower in total soluble solids, and higher in total acidity compared to fruit in control, hot water alone, and the combination treatments of hot water and UV-C. In addition, UV-C treatment increased total phenolic contents and DPPH activity in the peel, where there was no difference in these values in pulp among the treatments.
However, the combined hot water and UV-C treatment did not control anthracnose disease or influence postharvest quality of Nam Dok Mai Si Thong mango compared to the single treatment.
This study suggests that hot water (60°C for 3 min) was the potential means for control of anthracnose disease where UV-C treatment (0.94 kJ m‑2) exhibited a promising effect on enhancing antioxidant activity in Nam Dok Mai Si Thong mango.
Authors
M.M. Zaw, S. Setha, M. Naradisorn
Keywords
hot water, UV-C, Nam Dok Mai Si Thong mango, anthracnose, postharvest quality, antioxidant activity
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