Articles
EFFECTS OF QUARANTINE HEAT TREATMENT ON MANGO FRUIT PHYSIOLOGY
Article number
343_88
Pages
361 – 366
Language
Abstract
The physiological response of mango fruit to vapor-heat treatments was explored.
Mangoes, cv.
Tommy Atkins were treated at 46C for 160, 220 or 280 min and at 50C for 120, 180 or 240 min.
Keitt were treated at 46C for 180 or 240 min and at 48C for 300 min.
In vapor-heated Keitt mangos, CO2 accumulated to 13% and O2 decreased to 6% in the internal atmosphere.
Ethanol, methanol and acetaldehyde concentrations increased, electrolyte leakage increased and ethylene-forming enzyme (EFE) activity decreased immediately after heat treatment.
Three days after treatment, EFE activity recovered and electrolyte leakage decreased to control levels.
Vapor-heat treatment also reduced the rate of fruit softening and mesocarp color development.
Mango fruit apparently have the capacity to recover from vapor-heat quarantine treatments.
Mangoes, cv.
Tommy Atkins were treated at 46C for 160, 220 or 280 min and at 50C for 120, 180 or 240 min.
Keitt were treated at 46C for 180 or 240 min and at 48C for 300 min.
In vapor-heated Keitt mangos, CO2 accumulated to 13% and O2 decreased to 6% in the internal atmosphere.
Ethanol, methanol and acetaldehyde concentrations increased, electrolyte leakage increased and ethylene-forming enzyme (EFE) activity decreased immediately after heat treatment.
Three days after treatment, EFE activity recovered and electrolyte leakage decreased to control levels.
Vapor-heat treatment also reduced the rate of fruit softening and mesocarp color development.
Mango fruit apparently have the capacity to recover from vapor-heat quarantine treatments.
Publication
Authors
E.J. Mitcham, R.E. McDonald
Keywords
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