Hot-water quarantine treatment and water-cooling of 'Haden' mangos.
Ponce de León L., Muñoz C., Pérez L., Díaz de León F., Kerbel C., Pérez Flores L., Esparza S., Bósquez E., Trinidad M.
Author Affiliation: Universidad Autónoma Metropolitana, Iztapalapa, A.P. 55-532, C.P. 09340, DF, Mexico.
: 786-796
Abstract : Mature-green Haden mangoes harvested in May 1995 in Iguala, Guerrero, Mexico, were subjected to hot water quarantine treatment (46.1 °C, 90 minutes). The fruits were then cooled in water (21°) or not cooled, and stored at either 13° or 25°. Control fruits were untreated and stored at 13 or 25°. The effects of hot water treatment on respiration, histological structure and fruit quality and the effects of cooling and cold storage on recovery of the fruits were investigated. Hot water treatment increased respiration and expanded the cuticle, inducing the formation of small fissures. Cooling partially reversed the effects of hot water treatment. Cold storage also reversed the effects of hot water treatment, but to a lesser degree. It is recommended that hot-water-treated mangoes should be cooled prior to storage, regardless of whether the fruits are stored at room temperature or in cold storage.