Effects of gamma irradiation combined with hot dipping on quality of "Kensington Pride" mangoes.
Jessup A. J., Rigney L. J., Wills P. A.
Author Affiliation: NSW Department of Agriculture, Gosford Horticultural Postharvest Laboratory, PO Box 355, Gosford, NSW 2250, Australia.
Journal of Food Science 53 : 1486-1489
Abstract : Mature green mangoes, dipped in benomyl solution (500 p.p.m. a.i.) at 52°C, water at 52° or water at 21° (controls) for 5 min., were irradiated in air at intervals up to 42 h after dipping, at doses up to 1000 Gy. Fruits were then stored at 20° in 65-75% RH. Irradiation retarded skin colouration and some of the fruits irradiated at 600 or 1000 Gy did not colour normally. It did not affect flesh softening. The hot water treatment accelerated skin colouration, more so when there was a long interval between dipping and irradiation. Irradiation also delayed ripe fruit rot. A hot benomyl dip in combination with irradiation between 75 and 600 Gy (a dose which is adequate as a quarantine treatment against the Queensland fruit fly [Dacus tryoni]) preserved fruit quality satisfactorily.