Physicochemical Attributes in Mango Fruit (Mangifera indica) as Influenced by Storage Temperature and Hot Water Treatment

Abstract

Background: The temperature being the most important environmental factor that influences the deterioration of perishable commodities. It is often critical that fresh produce rapidly reach the optimal pulp temperature for short term storage if it is to maintain its highest visual quality, flavour, texture and nutritional content (Kader, 2013).
 Aims: The effects of storage temperature and hot water at various temperature and duration on chemical and textural characteristics of the Keitt mango fruit were evaluated for the 2015/16 growing season in Botswana.
 Materials and Methods: The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), fruits dipped in hot water at 50 and 55ºC for a duration of 3, 5 and 10 minutes, and storage temperatures at 4, 7, 10, 13, or 25±2ºC, plus 95% RH.
 Results: The results showed that as the storage temperature and water temperature decreased, the proline content and electrolyte leakage increased significantly (P ≤ 0.0001). The interactions of storage temperature and hot water temperature, and duration in which mango fruit was treated with hot water, significantly (P ≤ 0.01) maintained vitamin C content, firmness and reduced fruit weight loss during storage and seven days after storage when the fruit was kept at room temperature.
 Conclusion: Chemical and physical attributes of Keitt mango fruits were significantly improved by the interactions between storage temperature, hot water temperature and duration.

Post Harvest Treatments and Shelf Life of Some Tropical Fruit

“…Hot water treatment of mango fruits resulted reduced post harvest decay, improved color, appearance of mango fruits [32]. Mango fruit preliminarily treated with hot water significantly maintained firmness during 7 days of storage at ambient conditions [33]. Hot water treatment could reduce disease incidence and maintain postharvest quality during storage and prolong the shelf-life of papaya fruit [34].…”