Quality changes during storage and ripening of 'Tommy Atkins' mangoes treated with heated forced air.
Miller W. R., McDonald R. E., Sharp J. L.
Author Affiliation: USDA-ARS, Horticultural Research Laboratory, Orlando, FL 32803, USA.
HortScience 26 : 395-397
Abstract : Heated forced air treatment is a potential quarantine treatment against Caribbean fruit fly (Anastrepha suspensa). Freshly harvested mangoes treated with forced air at 51.5°C for 125 minutes then stored for 1, 2 or 3 weeks at 12°, followed by 21° until soft-ripe, were compared with non-treated fruits for quality changes. Treated fruits lost 1.0% more FW than non-treated fruits and developed trace amounts of peel pitting. Total soluble solids concentrations for treated and non-treated fruits were similar (13%), as was peel colour at the soft-ripe stage. Treated fruits generally reached the soft-ripe stage 1 day earlier than non-treated fruits regardless of storage duration and had a lower incidence and severity of stem-end rot (Diplodia natalensis [Botryodiplodia theobromae]) and anthracnose (Colletotrichum gloeosporioides [Glomerella cingulata]). The trace of pitting on treated fruits probably would not influence consumer acceptance.