Effect of Rapid hot water treatment on the postharvest quality of 'Carabao' mango (Mangifera indica L.)
2017
Pasilan, M.V.O. | Secretaria, L.B. | Lubaton, C.D.S. | Bayogan, E.R.V. | Ekman, J.
Mango is an important fruit in the Philippines. Rapid hot water treatment (RHWT), as an alternative to hot water treatment (HWT), can be used for reducing common postharvest disease and processing larger volumes of 'Carabao' mango for export. The efficacy of RWHT on the postharvest quality of 'Carabao' mango was evaluated by treating commercially mature mangoes with the conventional HWT (S2-55 deg C) for 10 min + 10 min hydro-cooling + 30 min air-drying) or RHWT (59-60 degC for 35s + air drying). Fruits were subjected to flotation test prior to treatment. Sinkers were treated within and past 24h after harvest. The two heat treatment hastened fruit color change at d6. However, peel color and visual quality of all mango groups did not vary at d8 as table ripe stage (TRS) was achieved. Visual quality of hot water-treated mangoes was better than the control at d12. Weight loss and chemical characteristics of mangoes at table ripe stage were not effected by the heat treatment. Severity of stem-end not infections were significantly reduced by the two heat treatments. Anthracnosis was also reduced but to a lesser extent. Anthracnosis incidence was delayed by 1 to 2 days while stem-end rot was delayed by 2 to 6 days by the heat treatment. Stem-end rot occurrence was markedly reduced by 33-50% in HWT groups and 20-25% in RWHT groups at d14. Mangoes treated past 24h have comparable number of remaining acceptable mangoes at d 12-14 as sinkers treated within 24h after harvest.
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