Postharvest heat disinfestation treatments of mango fruit

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

“…91°); values being means taken across different initial headspace compositions and film packaging materials. This is coherent to various previous data which reports that high temperature hot water dipping (40°C±) is beneficial is maintaining uniform good ripening colour as similar of the mango compared to the mangoes at the start of the experiment (Ortega-Zaleta and Yahia 2000; Djioua et al 2009;Jacobi et al 2001). …”

“…Although, some of these treatments were found to be effective, consumers are increasingly demanding a reduction in the overall use of chemicals on fresh products and alternative methodologies should be investigated (Sarzi de Souza et al 2006;Jacobi et al 2001) The atmosphere generated by modified atmosphere packaging (MAP) delays ripening of certain subtropicaltropical fruits, including mango (Kader 1994). The main factors that maintain mango quality in various film packaging are increased CO 2 and decreased O 2 levels, which reduce respiration rate and prevent water loss (Chaplin et al 1982;Miller et al 1983;Rodov et al 1997 andYuen et al 1997).…”

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

“…Physiological responses to heat-treatment: Physiological response to heat treatment in the fruits has been summarized (Jacobi et al 2001) as below: i) Heat-treatment increases fruit heat tolerance which depends upon a number of factors including spe-cies, stage of fruit maturity, fruit size and exposure to different environmental factors, time, duration and type of application. ii) When harvested fruits are transferred from ambient growth temperature to an elevated temperature, stress is induced and the impact depends upon length of exposure and temperature difference.…”

“…However, in many cultivars fruit becomes soft due to heat-treatment. Actual mechanism by which heat treatment accelerated mango fruit ripening is not yet known but it has been hypothesized that it is associated with increased synthesis of carotenoid, degradation of chlorophyll and synthesis of cell wall degrading enzymes (Jacobi et al 2001). vi) Immature mangoes have lower heat tolerance compared to mature ones.…”

Combined Effects of Fungicides and Thermotherapy on Post-Harvest Quality of Horticultural Commodities

“…This is the case of the internal browning, which was observed in avocados, citrus, peaches, nectarines, and lytchees (Zhou et al, 2002;Follet & Sanxter, 2003;Lurie, 2006). Other symptoms, like low pulp colour evolution, anomalous softening, lack of starch hydrolysis, and development of internal cavities have been observed on mangoes and papaya (Jacobi et al, 2001;Lurie, 2006). Lytchee fruits of the cultivar 'McLean's Red' after water dip at 50 °C for 2 minutes or water dip at 55 °C for 1 minute showed superficial scald, while the treatment at 60 °C for 1 second was less harmful (Sivakumar & Korsten, 2006).…”