Effect of high hydrostatic pressure on postharvest physiology of the "Ataulfo" mango.
Álvarez-Virrueta D. R., García-López E. G., Montalvo-González E., Ramírez J. A., Mata-Montes-de-Oca M., Tovar-Gómez B.
Author Affiliation: Laboratorio Integral de Investigación en Alimentos (LIIA), Instituto Tecnológico de Tepic, Av. Tecnológico 2595 C.P. 63175, Tepic, Nayarit, Mexico.
CyTA - Journal of Food 10 : 173-181
Abstract : High hydrostatic pressure (HHP) has been proposed as a quarantine alternative method to destroy larvae from fruit flies Anastrepha ludens and Anastrepha obliqua that infest the mango. However, there is scarce scientific information on the effect of HHP on the postharvest physiology of target fruits. The aim of this study was to evaluate the effect of pressurization of low intensity in the physiology of the mango Ataulfo during ripening in storage at 25°C. Mangoes were obtained in a state of physiological maturity and pressurized to 15, 30, and 60 MPa for 10 or 20 min (fruits control were maintained without treatment). Mangoes were stored for 14 days and changes in physiological and physicochemical variables were evaluated. HHP changed the postharvest physiology of fruits but did not inhibit the ripening process; the effect was dependent on the level of pressure, pressurization time, and interaction of both parameters.