Heat treatments affect development chilling injury, respiration, ethylene production and fruit quality of mango.
Suresh Nair, Zora Singh, Tan S. C.
Author Affiliation: Horticulture, Curtin University of Technology, Western Australia 6845, Australia.
: 549-550
Abstract : The effects of hot water and hot air treatments on the reduction of chilling injury and quality of mango fruits (cv. Kensington Pride) were investigated. Heat treatments included: conditioning only, exposure to 38-40°C for 14 h (T1); conditioning followed by hot water treatment for 10 minutes at 46-48°C (T2); conditioning followed by hot air treatment at 46-48°C for 10 minutes (T3); and hot air treatment only for 10 minutes at 46-48°C (T4). Treated and untreated fruits were stored at 5°C. Heat treatments did not result in a substantial reduction in chilling injury development after 21 and 35 days of storage at 5°C. All heat treatments increased respiration rate, but ethylene production, physiological weight loss during storage and total soluble solids were increased only by some heat treatments.