Hot water treatment affects ripening quality and storage life of mango (Mangifera indica L.).
Raheel Anwar, Malik A. U.
Author Affiliation: Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan.
Pakistan Journal of Agricultural Sciences 44 : 304-311
Abstract : Experiments were conducted in collaboration with the industry protocols on mangoes cv. Sindhri using hot water treatment (HWT) at 45°C for 75 min (T1), HWT at 48°C for 60 min (T2), washing only (control, T3), and HWT at 48°C for 60 min combined with 'Fresh Seal P' (2%) fruit coating (T4) to determine their effects on fruit ripening, shelf life and quality. After the HWT application, some fruits were ripened (without storage) at ambient temperature while others were stored at 13±2°C and 85±5% relative humidity (RH). The stored fruits were removed after 7, 14 and 21 days and were ripened at an ambient temperature (24±1°C, 68-70% RH). The effects of HWT on the physical and biochemical characteristics of mangoes were evaluated. The fruits subjected to T1 and naturally ripened showed non-significant difference for various quality parameters compared to the fruits subjected to T3 while maintaining the shelf life of fruits (six days). T2 decreased the ripening period by three days. The non-significant differences among treatments during storage showed that HWT did not affect the post-storage quality of the fruit. The fruits subjected to T1 produced better results compared to those subjected to T2. The total carotenoid contents were found highest in T3 (62.78 µg/g) followed by T1 (59.39 µg/g). The fruits subjected to higher temperatures during HWT developed a more yellow and uniform colour.