Effects of hot air treatment on postharvest quality of ‘cat Hoa loc’ mangoes

Abstract

-Introduction. Vietnam is among the world's top 20 mango producing countries. In this country, the 'cat Hoa loc' variety is predominant, with 17 692 ha under cultivation with an annual production of 58 471 t; it is considered to be the best mango variety in the Mekong delta. Ripening of the fruit is typically expressed by a skin colour change from green to bright yellow. This variety is highly prized by local and foreign consumers, but subject to different disorders, especially fruit fly infestations. Heat treatment is a safe alternative to chemical treatments. It can impair mould development and control fruit infestation by destroying fruit fly eggs and larvae. It may have a greater or lesser effect on fruit physiology. If the treatment temperature and duration are incorrectly handled, skin burns may result and the internal quality of the fruit may be affected. Materials and methods. 'Cat Hoa loc' mangoes at the commercially mature stage were subjected to hot air treatment (47°C and 90% RH) of different durations [(0, 20, 40, 60, 90, 120 and 180) min from the fruit core attaining the temperature]. After treatment, the fruits were stored at 25°C and quality parameters evaluated (weight loss, peel and flesh colour, percentages of fruit with burns and rots, burn index, ripening percentage, firmness, TSS, TA, vitamin C content, pH, reducing and total sugars, and taste test). Results and discussion. For the 'cat Hoa loc' variety, heat treatment accelerated ripening of the fruit in the initial storage period and colour changes occurred more quickly. However, after 7 days' storage, the difference in Hue value between the treated and control fruits disappeared. Hot air treatment at 47°C of different durations [(20 to180) min] did not affect the internal coloration changes of 'cat Hoa loc' mangoes, but did affect the flesh firmness. We found that, after 3 d, hot air treatment at 47°C led to significantly faster weight loss than control fruits but this difference disappeared after 7 d. Total sugar content was not affected by the treatment, but titratable acidity decreased more quickly in treated fruits. Vietnam / Mangifera indica / fruits / postharvest control / heat treatment / qualityEffets du traitement thermique sur la qualité post-récolte de mangues 'cat Hoa loc'.Résumé -Introduction. Le Vietnam est parmi les 20 premiers pays producteurs de mangues au monde. Dans ce pays, la variété 'cat Hoa loc' est prédominante (17 692 ha cultivés et production annuelle de 58 471 t) ; elle est considérée comme la meilleure variété de mangue dans le delta du Mékong. La maturation du fruit s'exprime généralement par un changement de couleur de la peau qui vire du vert au jaune vif. Cette variété est très appréciée par les consommateurs locaux et étrangers, mais elle est sujette à divers troubles, notamment à des infestations par la mouche des fruits. Le traitement thermique est une bonne alternative aux traitements chimiques. Il peut altérer le développement des moisissures et contrôler l'infestation des fruits par la des...

Impact of Vapour Heat Quarantine Treatments on ‘Samar Bahisht Chaunsa’ and ‘Sufaid Chaunsa’ Mango Fruits During Simulated Air Shipment to Japan

“…Similar results for acidity (%) were ascribed by McCollum et al (1993) who reported lower acidity in "Keitt" mango fruits heated at 38°C for two days. Our results showed nonsignificant difference for ascorbic acid contents for both cultivars and found contradictory to the earlier findings of Hoa et al (2010) who reported that hot air treatment 47ºC for 120-180 min decreased the ascorbic acid content of fruit as compared to control (untreated). SSC:TA ratio described the actual taste of the fruit and both cultivars displayed significant increase in sugar: acid ratio in fruits treated with VHT.…”

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

“…Frontiers in Sustainable Food Systems | www.frontiersin.org sample after 7 days of storage (Hoa et al, 2010). It was noted that the HAT did not noticeably affect the vitamin C and β-carotene content after the treatment (Hoa et al, 2010;Ornelas-Paz and Yahia, 2014).…”