Articles
Optimizing heat treatment and storage condition for ‘Chiin Hwang’ mango (Mangifera indica L.)
Article number
1451_3
Pages
11 – 20
Language
English
Abstract
Mango (Mangifera indica L.) is an economic crop worldwide but faces a formidable adversary in anthracnose disease caused by Colletotrichum species.
Anthracnose disease could decimate the commercial value of mangoes by about 30-60% during the production-distribution supply chain.
Heightened awareness of food safety and environmental concerns have spurred the quest for non-chemical solutions, leading to exploring physical treatments for postharvest disease.
Therefore, the objectives of this study were 1) to establish the optimal methods of heat treatments; 2) to evaluate the efficacy of heat treatments against anthracnose for ‘Chiin Hwang’ mangoes; and 3) to set up the suitable storage conditions for ‘Chiin Hwang’ mangoes.
After artificial inoculation, these mangoes were exposed to vapor heat treatments, hot water dip, or hot water rinsing with different durations.
Furthermore, the optimized storage conditions for ‘Chiin Hwang’ mangoes were tested at various temperatures.
After ripening, the mangoes were moved to individual cool rooms at 1, 5, 10, or 15°C for 15 d and removed to room temperature for 3 days.
The results showed that the optimal treatment for hot water dip was at 55°C for 5 min.
Treated mangoes had significantly lower severity of anthracnose and sustained firmness compared with control groups.
Thus, heat treatment is a promising and non-chemical method for mitigating postharvest disease in ‘Chiin Hwang’ mangoes.
Moreover, the recommended storage temperature is 10°C, preventing chilling injury and minimizing anthracnose incidence.
This study shows that the quality and market value of ‘Chiin Hwang’ mangoes can be maintained with an effective heat treatment and low-temperature storage.
Anthracnose disease could decimate the commercial value of mangoes by about 30-60% during the production-distribution supply chain.
Heightened awareness of food safety and environmental concerns have spurred the quest for non-chemical solutions, leading to exploring physical treatments for postharvest disease.
Therefore, the objectives of this study were 1) to establish the optimal methods of heat treatments; 2) to evaluate the efficacy of heat treatments against anthracnose for ‘Chiin Hwang’ mangoes; and 3) to set up the suitable storage conditions for ‘Chiin Hwang’ mangoes.
After artificial inoculation, these mangoes were exposed to vapor heat treatments, hot water dip, or hot water rinsing with different durations.
Furthermore, the optimized storage conditions for ‘Chiin Hwang’ mangoes were tested at various temperatures.
After ripening, the mangoes were moved to individual cool rooms at 1, 5, 10, or 15°C for 15 d and removed to room temperature for 3 days.
The results showed that the optimal treatment for hot water dip was at 55°C for 5 min.
Treated mangoes had significantly lower severity of anthracnose and sustained firmness compared with control groups.
Thus, heat treatment is a promising and non-chemical method for mitigating postharvest disease in ‘Chiin Hwang’ mangoes.
Moreover, the recommended storage temperature is 10°C, preventing chilling injury and minimizing anthracnose incidence.
This study shows that the quality and market value of ‘Chiin Hwang’ mangoes can be maintained with an effective heat treatment and low-temperature storage.
Authors
C.-W. Liu, M.-C. Hsu, C.-L. Chen
Keywords
mango, heat treatment, anthracnose, hot water rinsing
Online Articles (37)