Effect of hot water immersion treatment on the development of chilling injury in mango fruits.
Zambrano J., Materano W.
Author Affiliation: Universidad de Los Andes, Núcleo Universitario Rafael Rangel NURR-ULA, Departamento de Biología y Química, Trujillo, Venezuela.
Agronomía Tropical (Maracay) 49 : 81-92
Abstract : Mango fruits (cv. Palmer) harvested at the preclimacteric stage were dipped in hot water (38, 46 or 54°C) for 30 minutes prior to storage at 5°C for 2, 4 or 6 weeks in cardboard boxes. After storage, the fruits were kept at 20°C until ripe. Dipping in water at 38°C significantly reduced chilling injury (compared with controls), dipping in water at 46°C had no effect on chilling injury and dipping in water at 54°C significantly increased chilling injury symptoms, possibly as a result of heat injury. Total soluble solids content was highest in fruits treated at 38°C while titratable acidity was highest in fruits treated at 54°C. Carotenoid content was lowest in control fruits and fruits treated at 54°C. Hot water treatment had significant but variable effects on pulp colour parameters (lightness, hue and chroma).