Effect of hot water treatment used for insect control on the ripening and quality of mango fruit
1999
Pedro-Campos, Juan | Yahia, E.M.(Universidad Autonoma de Queretaro, Queretaro (Mexico). Facultad de Quimica)
Hot water treatment (46.1 deg C for 65, 74 or 90 minutes, depending on fruit weight) has been used in Mexico and other mango growing regions as an insect quarantine treatment for the last 8 years. This study was conducted to evaluate the effect of this treatment on the ripening and quality of mango fruit. Fruit of the cultivar Keitt were treated in hot water at 46 deg C for 0, 60 and 90 minutes, and evaluated after 7, 14 and 21 years storage at 10 deg C, and subsequently after one week at 20 deg C. Respiration rate, texture losses, polygalacturonase activity, and carotene content activities have increased, while the pectin methyl esterase and lypoxygenase activities decreased.
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