Hot water treatment affects fruit mass loss and incidence of postharvest diseases and disorders in 'Buoi' mango (Mangifera indica Linn.).
Nguyen H. X., Opara L. U., To L. V.
Author Affiliation: Centre for Postharvest & Refrigeration Research, Institute of Technology and Engineering, College of Sciences, Massey University, Palmerston North, New Zealand.
Journal of South Pacific Agriculture 5 : 13-18
Abstract : Mature-green Buoi mangoes were held in hot water at 52°C for 5 min or 10 min, packed in a plastic bag, or untreated (control) prior to storage at 12°C for 24 days. Peel and pulp colour, mass loss, soluble solids content (SSC), disease incidence and physiological disorders were assessed after storage. The hot water treatments reduced the incidence of anthracnose (Colletotrichum gloeosporioides) [Glomerella cingulata] and stem-end rot compared with control fruits and fruits stored in plastic bags. However, hot water treatment at 52°C for 10 min induced higher shrivel incidence than in control fruits; fruits treated with hot water at 52°C for 5 min and fruits packed in plastic bags had the lowest incidence of shrivel. Hot water treatment for 5 or 10 min resulted in the least chilling injury, but hot water treatment at 52°C for 10 min significantly increased mass loss compared with the other treatments. The results indicate that hot water treatment of Buoi mangoes at 52°C for 5 min has potential as a strategy for reducing the development of postharvest diseases and disorders with minimal fruit mass loss and shrivelling compared with untreated fruits.