Study on effects of different heat treatments on the control of postharvest diseases and storability of mango.
Li Min, Hu MeiJiao, Gao ZhaoYin, Yang FengZhen
Author Affiliation: Environment and Plant Protection Research Institute, CATAS, Danzhou, Hainan 571737, China.
Journal of Fruit Science 27 : 88-92
Abstract : 5 type fruit of 3 Mango cultivars were used as materials for studying the effects of 3 heat water treatments on postharvest diseases, peel damages and storage times. The results showed that 51´C, 15 min heat water treatment was the best for control of Anthracnose and stem-end rot disease. The heating tolerance of tested cultivars was discrepant. Heat treatment accelerated fruit ripeness, but feasible heat treatment could increase rate of good fruit and extend storage duration for controlling diseases when CK fruit occured serious postharvest diseases. It is suggested that 51°C, 15 min heat water treatment was feasible for small Guifei, big Guifei, big Tainong and small Jin-Hwang; and 47°C, 20 min heat water treatment was feasible for small Tainong.