Quality of colossal Puerto Rican 'Keitt' mangoes after quarantine treatment in water at 48°C.
McGuire R. G., Sharp J. L.
Author Affiliation: US Department of Agriculture-Agricultural Research Service, Subtropical Horticulture Research Station, 13601 Old Cutler Road, Miami, Florida 33158, USA.
Tropical Science 37 : 154-159
Abstract : Puerto Rican mangoes cv. Keitt of 701-950 g were immersed in water at 48°C until the area around the seed surface reached 47°C to evaluate the quality of fruit from this proposed quarantine treatment against Anastrepha suspensa and A. obliqua. Fruit of 701-770 g, initially 27°C, required immersion for 119±16 min, whereas fruit of 771-950 g initially 29°C required 139±13 min. In an alternative treatment, similar fruit, which were immersed at 42°C until the area around the seed surface reached 40°C, then at 48°C until this area reached 47°C, required treatment times of 153±6 and 175±2 min, respectively. Regardless of size, surface injury and decay after 10 days of cold storage and subsequent ripening were nearly 20% on fruit heated solely at 48°C. Injury and decay were reduced in the two-stage procedure to less than 5% on smaller fruit and about 10% on larger fruit. Fruit from the two-stage immersion were not significantly different in taste, texture or appearance from unheated fruit, but fruit heated solely at 48°C were rated inferior.