Hot water treatment affects ripening quality and storage life of mango (Mangifera indica L.) (original) (raw)

2007, Pakistan J. Agric. Sci

Keeping in view hot water treatmetn (HWT) protocols of importing cv. Sindhri countries like Iran and China, research trials were conducted in collaboration with industry in which mangoes cv. Sindhri were subjected to HWT at 45°C-75min. and 48°C-60min. along with control (wash only) to determine its effect on fruits ripening behaviour, shelf life and quality. A fruit coating, 'Fresh Seal P' (2%) was also applied in combination with HWT at 48°C-60min. After HWT application, fruits were ripened (without storage) at ambient temperature or were stored at 13±2°C and 85±5% RH. Stored fruits were removed after 7, 14 and 21 days and were ripened at ambient temperature (24±1°C, 68-70% RH). HWT effects on physical and biochemical characteristics were evaluated. Fruit subjected to HWT at 45°C-75min. and naturally ripened (without storage), showed non-significant difference for various quality parameters as compared to control (wash only) while maintaining the shelf life of fruits (six days). Application of HWT at 48°C-60min. decreased the ripening period i.e. three days. While, non-significant differences among treatments during storage showed that HWT does not affect the post-storage quality of fruit. Among different treatments, fruit subjected to HWT at 45°C-75min. produced better results as compared to HWT at 48°C-60min. TC contents were found highest in washed only fruits (62.78µg/g) followed by HWT at 45°C-75min. (59.39µg/g). Fruits subjected to higher temperature during HWT developed more yellow and uniform colour. Rest of the treatment results were non-significant.