Postharvest conservation of 'Tommy Atkins' mango fruit influenced by gamma radiation, wax, hot water, and refrigeration.
Durigan J. F., Teixeira G. H. de A., Castanharo N. M., Domarco R. E.
Author Affiliation: Department of Technology, FCAV - UNESP, Jaboticabal, 14.870-000, Brazil.
: 601-604
Abstract : Mango cv. Tommy Atkins fruits were submitted to hot water (55°C for 5 minutes) and dipped in benomyl emulsion at 1000 mg/litre, irradiation with 0.8 or 1.0 kGy in combination with carnaúba wax, and control treatments. The fruits were stored at 10°C and 85-90% RH for 21 days and then transferred to ambient temperature (25.7±0.7°C and 87.1±2.2% RH). During storage, fresh weight, skin colour, anthracnose (caused by Colletotrichum gloeosporioides [Glomerella cingulata]) incidence, total soluble solids (TSS), total titratable acidity (TTA), and TTS/TTA ratio were measured. The shelf life of fruits increased when submitted to hot water treatment or gamma-radiation with carnauba wax application before cold storage. These treatments increased the fruit resistance to refrigerated storage and improved shelf life after transferring to ambient temperature.