Prestorage heat treatment and poststorage quality of mango fruit.
Ketsa S., Chidtragool S., Lurie S.
Author Affiliation: Department of Horticulture, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
HortScience 35 : 247-249
Abstract : Freshly harvested mango fruits (Mangifera indica cv. Nam Dok Mai), were heated at 38°C for 3 days or heated and then stored at 4°C for 3 weeks before ripening at 25°C, then compared with nonheated fruits for quality changes. When not refrigerated, heated and nonheated fruits ripened within 7 days to a comparable quality, although titratable acidity remained higher in heated fruits. The peel of heated fruits was initially yellower in cold-stored fruits, and soluble solids content was initially greater, whereas firmness and titratable acidity were less than that of nonheated fruits during ripening at 25°C. After cold storage and ripening, heated fruits had a lower incidence of disease and developed less chilling injury than nonheated fruits. Nonheated fruits stored at 4°C also developed off-flavours whereas the heated fruits did not. Heat treatment did not inhibit ripening but did not ameliorate low-temperature injury.