The effect of hot water treatment on Sensation and Heidi fruit quality.
Grové T., Steyn W. P., Beer M. S. de
Author Affiliation: Institute for Tropical and Subtropical Crops, Private Bag X11208, Nelspruit 1200, South Africa.
Yearbook - South African Mango Growers' Association 18 : 20-22
Abstract : All fruits were washed, their mass determined and then they were immersed in water at a temperature of 46.1°C for different time intervals. Fruits with a mass of >500 g were immersed for 90 minutes and 5 minutes (standard treatment). Fruits 500 g were immersed for 75 minutes and 5 minutes. As most fruits are exported by sea, this research was based on cold storage simulation for at least 26 days, while another 5 days at 20°C was added to allow for ripening on the shelf. Therefore, after the hot water immersion the fruits were allowed to cool down for 24 h and were stored for 28 days at 11°C. Afterwards fruits were allowed to ripen at 20°C for 5 days and then evaluated. The evaluation criteria included skin colouration, total soluble solids, physiological disorders, diseases, lenticel damage and scald, pulp penetration pressure, pulp colour and taste. Results indicated that fruits immersed in water at 46.1°C for 75 and 90 minutes and refrigerated after 24 h were not damaged. The fruits compared well with those given standard treatments.