Hotwater treatment for improved quality of `carabao' mango fruits in the Ilocos [Philippines]
1999
Pascua, G.S. | Ortal, J. | Pugat, Z. | Gabriel, M.L.S. | Dutdut, S.S. | Abrina, R. | Pablico, S.M. (Mariano Marcos State Univ., Batac, Ilocos Norte (Philippines))
Mature `carabao' mango fruits harvested in March, April, May, and June were subjected to the standard hot water treatment (HWT) protocol for mangoes (52 to 55 deg C for ten minutes). Physico-chemical characteristics (TSS, color index, VQR), as well as disease incidence and marketability of the treated mangoes were evaluated. Findings showed that hot-water-treated fruits ripened earlier with better peel and eating qualities than untreated fruits. Fruits harvested in March, April, and June were observed to ripen faster than untreated fruits. HWT significantly controllled anthracnose and Diplodia stem-end rot by as much as 67 percent, with the highest disease incidence observed in fruits harvested during the month of June. Treated fruits were more in demand than untreated fruits
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