Effect of Heat Treatment on Chilling Injury of Mango cv. Choke A-nan

Abstract

Effect of heat treatment on chilling injury of mango cv. Choke A-nan was studied. Mango fruits were treated with hot air at 34 and 38°C for 24, 48 or 72 hours prior to be stored at 5°C for 10, 20 and 30 days. The results showed that mango stored at 5°C for 30 days showed symptoms of chilling injury which were darker skin than normal, surface pitting and more decay. Electrolyte leakage can be used to determine the severity of chilling injury. The chilling injury mango had higher electrolyte leakage, lower level of total soluble solids, higher level of titratable acids, lower ability in changing skin and flesh colour, higher disease incidence and lower quality of fruit than the normal ripe-mango at 25°C. Hot air treatment at 34°C for 24 or 48 hours and at 38°C for 24 hours prior to be stored at 5°C for 10 and 20 days were able to reduce symptoms of chilling injury. However, the mango lost more weight and flesh firmness than untreated fruit.