Influence of Heat Treatment and Storage Temperature on Fruit Quality and Ripening Time of ‘Mahachanok’ Mango (Mangifera indica L.)

Abstract

Fruit quality and ripening time of grade A and B ‘Mahachanok’ mango treated with vapor heat
(VHT; 47ºC for 20 min) or hot water immersion (HW; 47 or 50ºC for 10 and 20 min), compared to untreated
fruit (control) during different storage conditions at 13±1 and 25±1ºC. It was found that VHT treatment
reduced total soluble solids (TSS) content and titratable acidity (TA) of grade A ripe mango, and ripening
time of the VHT fruit showed non-significant difference, as compared to the control fruit at 25ºC (7.1 and
8.8 days, respectively). However, storage at 13ºC markedly delayed ripening time of the VHT fruit,
approximately 2 folds. VHT treated grade B mango ripened by 7.3 days with non-significant difference
(P>0.05, as compared to the control fruit (6.8 days). During 25ºC of storage the VHT treated fruit had a
higher weight loss, delayed skin color change, and ripe fruit had greater TA, and less TSS content than
the control fruit, except for flesh firmness, total carotenoids and vitamin C contents. All of the HW treated
fruits showed reduction in weight loss during storage at 25ºC. The application of hot water at 50ºC for 20
min delayed skin color change of the fruit. Nevertheless, all of the HW treated fruit ripened at the same
period of time (P>0.05) when compared to the control (6.8-7.5 days).