Hot Water Treatment to Regulate Ripening and Reduce Spoilage of Alphonso Mangoes

Publisher Website
Google Scholar
Abstract
Summary Mangoes of the variety Alphonso were harvested at various stages of maturity during 1971–72 and given hot water treatment at 54° ± 1°C for five minutes to regulate ripening and control post-harvest microbial spoilage. The treatment accelerated ripening and reduced spoilage by more than 50%, compared with control fruits. Fruit at an early stage of maturity generally ripened more slowly and therefore had a longer storage life compared with fully mature fruit. In such fruit hot water treatment hastened the onset of the respiratory climacteric by three to six days but had no effect on more mature fruit. Fruit treated with hot water showed a higher physiological weight loss and improved surface colour and marketability without flavour being affected.

This publication has 0 references indexed in Scilit: