Responses and quality of mango fruit treated with insecticidal controlled atmospheres at high temperatures.
Yahia E. M., Ortega-Zaleta D.
Author Affiliation: DIPA, Facultad de Quimica, Universidad Autonoma de Queretaro, QRO, 76010, Mexico.
: 479-486
Abstract : Manila mangoes (Mangifera indica) were exposed to CA (0 kPa O2+50 kPa CO2 at 40, 42, 43, 44, 45, 46, 47, 48 and 49°C for 160 min), cooled in water at ambient temperature, and then stored at 10°C and 85% RH for up to 20 days. Fruits treated at 40, 42 and 43°C did not show any external or internal injury. Fruits treated at 44°C developed slight injury after 10 days, and severe injury was developed in these fruits after 20 days. Fruits exposed to ?45°C had major injuries after storage for 10 days and this increased very significantly after storage for 20 days. Fruits exposed to 49°C and stored for 20 days had 100% injury. Weight loss was similar in control and in heat-treated fruits. Firmness increased as temperature increased up to 46°C and then decreased.