Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality

Abstract

One of the great challenges of the mango production chain is the maintenance of post-harvest quality of this fruit for export with a focus on food safety. This study evaluated the effect of the hydrothermal treatment associated to ethanol on mango’s quality. Two tests were performed, in both were used ‘Tommy Atkins’ mangoes. In the first one, the heat treatment consisted of immersing the fruits in a bath at 46.1 °C / 75 minutes with ethanol concentrations of 0, 5, 10 and 20% v / v, then a cooling bath at 21.1 °C / 30 minutes and stored at 25 °C. In the second, fruits were submitted to the baths, but with ethanol concentrations of 0, 3, 5 and 7% v/v, and stored at 25°C and 10°C. Physical-chemical and phytopathological analysis and percentage of mango rottenness were evaluated. Mangoes treated with more than 10% ethanol (stored at 25°C), or those treated at ethanol concentrations below 7% (stored at 10°C) did not show good external appearance. It was concluded that ethanol at the concentrations of 3, 5 and 7% v/v associated to hydrothermal treatment did not affect the quality parameters of the fruits stored at 25ºC, but these treatments decreased the mangoes shelf life, since these fruits matured faster and are not recommended for exportation.

Effects of Ethanol Treatment on Storage Quality and Antioxidant System of Postharvest Papaya

“…However, the higher concentration of treatment (treatment D) affected the effect of storage. Vilar et al (2019) concluded that 3, 5, and 7% (v/v) ethanol in combination with hydrothermal treatment shortened the shelf life of mangoes for ripening faster and were not recommended for export. We speculated that, in order to convert high concentrations of ethanol into acetaldehyde and ethyl acetate, pulp cells accelerated the anaerobic respiration rate and storage energy consumption, which affects the storage quality.…”