Fruit ripening and disease control in bananas and mangoes by hot water treatment
2002
Acedo, A.L. Jr | Millan, L.L. | Benitez, M.M.
The efficacy of hot water dip (HWD) as a simple, non-chemical postharvest treatment to inhibit banana and mango fruit ripening and disease development was determined. Freshly harvested mature-green fruits were used. After HWD, the fruits were cooled in tap water before storage at ambient conditions (26-31 deg C, 65-88% RH). HWD as 10-min treatment minimized disease incidence and retarded ripening of `Latundan' (Musa ABB) bananas and `Carabao' mangoes but did not affect softening of `Indian' mangoes, a variety usually consumed firm green. The indirect 47-49 deg C HWD (enclosing fruits in plastic bag during dipping) was the most promising for inihibiting banana ripening and anthracnose (Colletrichum musae) or finger rot (Botryodiplodia theobromae and Fusarium spp.) diseases. HWD inhibition of diseases was comparable to that of the fungicide treatment (500 ppm benomyl, 3 min). In `Indian' mango, the direct 48-50 deg C HWD was sufficient to inhibit anthracnose (C. gloeosporioides). In `Carabao' mango, increasing the water temperature from 51-53 deg C to 54-56 deg C delayed ripening further. Pre-heating in 40 deg C water prior to HWD did not additionally retard ripening but improved the inhibitory effect of 51-53 deg C HWD on anthracnose and stem-end rot (Diplodia natalensis) development. HWD had no adverse effects on other quality attributes of bananas and mangoes
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