Quality and decay of mangos treated with hot water for quarantine control of fruit fly.
Spalding D. H., King J. R., Sharp J. L.
Author Affiliation: Agric. Res. Serv., USDA, Subtropical Hort. Res. Sta., Miami, FL 33158, USA.
Tropical Science 28 : 95-101
Abstract : Immersion in water for 60-90 min at 46°C of mature-green Tommy Atkins and Keitt mango fruit, a possible quarantine treatment that destroys immatures of the Caribbean fruit fly (Anastrepha suspensa), did not damage market quality. Mangoes immersed in water for 60-120 min at 46°C or for 60 min at 49°C, then stored for 3 d at 13° and ripened at 24°, exhibited a higher percentage of ripe peel colour compared with untreated fruit; but ripening time, pH, total titratable acidity, ascorbic acid and percent soluble solids were not affected. Lenticels were darker on Tommy Atkins immersed in water for 120 min at 46°, on Keitt immersed in water for 90 min at 46°, and on both cultivars immersed in water for 60 min at 49°, compared with untreated fruit. Anthracnose, caused by Colletotrichum gloeosporioides [Glomerella cingulata], was reduced in Keitt and stem-end rot, caused by Diplodia natalensis [Botryodiplodia theobromae] or Phomopsis [Diaporthe] citri, was reduced on both cultivars immersed in water at 46 or 49°C. Internal breakdown and hollow pockets in the flesh were not affected by hot water treatment.