Shelf-life and acceptability of hot water-treated mangoes.
Díaz N., Rodríguez T., Coloni I. B. de
Author Affiliation: Food Technology Laboratory, Agricultural Experiment Station, Río Piedras, Puerto Rico.
Journal of Agriculture of the University of Puerto Rico 72 : 469-474
Abstract : Fruits of cultivars Keitt, Irwin and Parvin immersed in hot water (46.1°C) for 0, 90, 120, 150 or 180 minutes and then placed in cold storage (10-12°, 85-90% RH) for 7 or 14 days, were assessed at the end of the storage period for overall quality, shelf life and percentage fruit decay. Hot water treatment did not affect the physical, chemical or organoleptic characteristics studied. The decay observations [pathogens unspecified] indicated that fruits held for 7 and 14 days in cold storage should be marketed within 12 and 4-5 days, respectively after, removal from storage.