Postharvest ozone and hot water treatments increase storage life of kent mango fruits at two maturity stages
2011
El-Saedy, R.M. | El-Ansary, D.O. | El-Naggar, N.I.
The present study was carried out on mature-green Kent mango fruits directly after harvest (stage 1) and after 48 hours of storage at 20°C (stage 2). Fruit treatments included: exposure to 150 ppb ozone during storage (O3), dipping in hot water (HW) at 55°C for 5 min before storage, and both hot water treatment before storage and ozone treatment during storage (HW+O3). The above treatments were compared to untreated fruits (control) during the cold storage period at 13°C and 85-90 % RH. O3 or HW treatments prolonged fruit postharvest marketability by one week with a significantly better external and internal appearance. However, O3 treated fruits had higher weight loss than control but the differences was not significant, and HW treated fruits had the lowest significant weight loss for stage 2 fruits. Skin color did not change significantly during storage and remained green in all treatments and control, whereas the creamy flesh became orange with the decrease of hue angle. O3 treatment significantly slowed the color changes in flesh. HW treated stage 1 fruits had the highest flesh firmness while O3 treated stage 2 fruits were the firmest. O3 and HW treatments slowed the increase in soluble solid content (SSC) and the decline in citric acid and V.C contents during storage compared to control. O3 and HW treatments reduced the activities of POD and PPO enzymes in mango fruits at both maturity stages.
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