In search of the beset hot water treatments for Sindhri and Chaunsa variety of Mango
2012
Faheem, M. (Bahauddin Zakariya Univ., Multan (Pakistan). Dept. of Plant Protection) | Saeed, S. (Bahauddin Zakariya Univ., Multan (Pakistan). Dept. of Plant Protection) | Sajjad, A. (Bahauddin Zakariya Univ., Multan (Pakistan). Dept. of Plant Protection) | Rehman, A. (CABI South Asia, Rawalpindi (Pakistan)) | Farooq, M. (Bahauddin Zakariya Univ., Multan (Pakistan). Directorate of Quality Enhancement)
Pakistan produces world's best quality mangoes and its growers and entrepreneurs would like to exploit new markets. Although hot water treatments of exportable mangoes effectively kill the fruit flies but can significantly deteriorate the fruit quality during post-storage period. In the present study, we tested the mango varieties Sindhri and Chaunsa on recommended i.e. 48 degree C for 60 minutes and two proposed hot water treatments i.e. 46 degree C for 60 minutes and 50 degree C for 60 minutes. All the three hot water treatments killed all the fruit fly eggs and larvae in both varieties of mango. Yet the fruit quality was affected during post-storage period of 9 days in terms of weight loss in Sindhri while stem end rot or brown rot and physical injury in Chaunsa. Based on the findings of current study, we recommend hot water treatment of Sindhri at 50 degree C for 60 minutes and Chaunsa at 48 degree C for 60 minutes.
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