Articles
THE INJURIES AND CHANGES IN RIPENING BEHAVIOUR CAUSED TO KENSINGTON MANGO BY HOT WATER TREATMENTS
Article number
291_42
Pages
372 – 378
Language
Abstract
Heat disinfestation research was carried out on Kensington mango using hot water treatments ranging from 48°C to 56°C for 20 minutes.
Fruit were injured in the range 52° to 56°C for the 20 minute exposure time.
Skin scalding, abnormal colour development with ripening, damaged lenticels, accelerated respiration rates and storage disease development occurred at 56°C. The 52°C treatment shortened the mango’s green life (up to 1 ½ days) and caused high preclimacteric respiration rates compared to untreated fruit.
However, this temperature enhanced the appearance of the fruit, producing a very full even skin colour with no scalding when the fruit ripened.
Fruit were injured in the range 52° to 56°C for the 20 minute exposure time.
Skin scalding, abnormal colour development with ripening, damaged lenticels, accelerated respiration rates and storage disease development occurred at 56°C. The 52°C treatment shortened the mango’s green life (up to 1 ½ days) and caused high preclimacteric respiration rates compared to untreated fruit.
However, this temperature enhanced the appearance of the fruit, producing a very full even skin colour with no scalding when the fruit ripened.
Publication
Authors
K.K. Jacobi, L.S. Wong
Keywords
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