Heat treatment of mango. I. Variation in temperature and time of immersion.
Sampaio V. R., Demetrio C. G. B., Barbin D.
Author Affiliation: Luiz de Queiroz Agric. Coll., Sao Paulo, Brazil.
Anais da Escola Superior de Agricultura "Luiz de Queiroz" 36 : 659-669
Abstract : In trials against Colletotrichum gloeosporioides [Glomerella cingulata] fruits were immersed in water at 45, 50, 55 and 60 deg C for 10, 20 and 30 min and then treated with chloroethylphosphonic acid at 500 p.p.m. The best results were obtained with water at 50 deg for 30 min and at 55 deg for 10 min. Treated fruits were unchanged in appearance and acid and sugar contents. Immersion for 20 min at 55 deg or 10 min at 60 deg caused scalding.