Effect of hydrothermal treatments for quarantine purpose on the physiology and quality of "Manila" mango.
Saucedo Veloz C., Mena Nevárez G., Chávez Franco S. H.
Author Affiliation: Centro de Fruticultura, Colegio de Postgraduados, Montecillo, Edo. de México, Mexico.
: 276-281
Abstract : Manila mangoes were treated with hot water (46.1°C for 0, 80 and 90?min) and then stored at 10, 13 and 20°C. Respiration rates, titratable acidity, total soluble solids (TTS), weight losses, chilling injury and anthracnose decay were evaluated. Results show that these treatments increased the yellow colour and weight losses of the fruits and reduced chilling injury and anthracnose decay. The best hot water treatment was for 90?min.