Shelf-life of mango (Mangifera indica L.) as influenced by different rates of hot water and dipping duration at wolaita Sodo, southern Ethiopia.
Ashenafi Woldeselassie, Mubarek Husen, Molla Bamlaku
Author Affiliation: Department of Horticulture, College of Agricultural Sciences, Wolaita Sodo University, Wolaita Sodo, Ethiopia.
Journal of Biology, Agriculture and Healthcare 5 : 77-80
Abstract : A laboratory experiment was conducted at wolaita Sodo University, horticulture laboratory during the 2013/2014 season, to evaluate the effects of hot water treatment on shelf life of mango. Treatments consists a combination of hot water at 50°C for five minutes, hot water at 50°C for ten minutes, hot water at 52°C for five minutes, hot water at 52°C for ten minutes and a control (washing with tap water only) laid out in Completely Randomized Design replicated three times. The mango variety known as Kent was used as a test crop. Results revealed that significant differences in peel color intensity when mango is treated at different hot water. It should be noted that mango treated at 52°c for 10 minutes remained on the way break green color during the 3 days of storage. The longest shelf life extended up to 13 days under treatment hot water at 52°C for 10 minutes. Weight loss of mango during a period of 12 days, showed that significant difference. The control showed the maximum weight loss but treatments (Hot water at 52°C for 10 minute, hot water at 52°C for 5 minutes and hot water at 52°C for 10 minute) does not showed as such significant variations.