Effect of hot water and 1-MCP treatments on storage of mango fruit.
Hu MeiJiao, Gao ZhaoYin, Li Min, Yang FengZhen, Zheng FuCong
Author Affiliation: Environment & Plant Protection Research Institute, China Academy of Tropical Agricultural Science, Danzhou, Hainan 571737, China.
Journal of Fruit Science 22 : 243-246
Abstract : Hot water treatment (at 52-55°C for 10 minutes) of mango fruits significantly controlled anthracnose (Colletotrichum gloeosporioides [Glomerella cingulata]), made peel coloration uniform, improved quality and prolonged fruit storage, but could not inhibit fruit ripeness and reduce weight loss due to increased respiration. 1-MCP treatment could reduce fruit respiration, inhibit fruit ripeness and reduce weight loss but could not control anthracnose during storage. Combination of the hot water treatment and the 1-MCP treatment could develop the advantages of the 2 treatments. Total soluble solids (TSS), titratable acidity (TA) and TSS/TA of ripe fruits were not significantly affected by the 2 treatments. All the treatments could not control the mango stem-end rot disease (caused by Botryodiplodia theobromae) during storage.