Quality Changes During Storage and Ripening of `Tommy Atkins' Mangos Treated with Heated Forced Air

Publisher Website
Google Scholar
Abstract
Freshly harvested mangos (Mangifera indica L.) treated with forced air at 51.5C for 125 minutes then stored for 1, 2, or 3 weeks at 12C, followed by 21C until soft-ripe, were compared with nontreated fruit for quality changes. Treated fruit lost 1.0% more fresh weight than nontreated fruit and deveoped trace amounts of peel pitting. Total soluble solids concentrations for treated and nontreated fruit were similar (≈q3%), as was peel color at the soft-ripe stage. Treated fruit generally reached the soft-ripe stage ≈q day earlier than nontreated fruit regardless of storage duration and had a lower incidence and severity of stem-end rot and anthracnose. The trace of pitting on treated fruit likely will not influence consumer acceptance.

This publication has 0 references indexed in Scilit: