Effect of hydro-cooling on field heat removal of mangoes, and of differing water temperatures on fruit quality after four weeks of cool-storage.
Oosthuyse S. A., Mabila M. E., Straten B. van, Winter A. J.
Author Affiliation: Merensky Technological Services, PO Box 14, Duivelskloof 0835, South Africa.
Yearbook - South African Mango Growers' Association 15 : 54-57
Abstract : Hydrocooling as a means of removing field heat from mangoes was evaluated by placing fruits (after heating in air to 34 or 36°C) in water or in air at 22° and monitoring the reduction in temperature of the outer, mid- and inner-pulp with time. Hydrocooling was highly effective in reducing the temperature of the mesocarp. In fruits placed in water, 1 h 55 min was required for the inner pulp to be within 2° of the base temperature (22°). In fruits placed in air, the inner pulp still exceeded 24° after 5 h. The effect of hydrocooling after harvest on fruit quality (cv. Keitt) following 4 weeks of cool storage at 8° was also assessed. In this case, hydrocooling for 30, 60 or 120 min at 20 or 5° was compared with air-cooling at 20° for 30, 60 or 120 min. Fruit quality was assessed after allowing fruits to ripen at 20°. Hydrocooling at 5° for 120 min reduced the incidence and severity of soft-brown rot. There was no apparent effect of hydrocooling on pulp colour, pH, total soluble solids content, skin colour or the severity of physiological disorders or lenticel damage. Taste was generally enhanced by hydrocooling at 5°.