Effects of hot air conditioning of 'Kensington' mango fruit on the response to hot water treatment.
Jacobi K. K., MacRae E. A., Hetherington S. E.
Author Affiliation: Queensland Horticulture Institute, Gatton Research Station, Locked Mail Bag 7 M/S 437, Gatton, 4343, Queensland, Australia.
Postharvest Biology and Technology 21 : 39-49
Abstract : Hot air conditioning treatments of mature Kensington mango fruits were optimized by incubating fruits at temperatures from 22 to 42°C for 4 to 16 h, prior to a hot water treatment (HWT) of 45°C for 30 min or 47°C for 15 min, before ripening at 22°C. Hot water injuries were reduced, and in some cases eliminated, by conditioning the fruits at 40°C for 8 h. The conditioning temperature was more important than the duration of the HWT in injury alleviation. Conditioning at 40°C prior to HWT accelerated fruit ripening, increased weight loss, reduced fruit firmness, increased °Brix and lowered titratable acidity compared to untreated fruits and fruits receiving other heat treatments. These treated fruits were also more resistant to postharvest diseases.