Effects of hot air conditioning of ‘Kensington’ mango fruit on the response to hot water treatment

2000 ◽  
Vol 21 (1) ◽  
pp. 39-49 ◽  
Author(s):  
Keryl K. Jacobi ◽  
Elspeth A. MacRae ◽  
Suzan E. Hetherington
Keyword(s):  
Water Treatment ◽  
Air Conditioning ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Hot Air

scholarly journals Hot-Water Treatment of Mango Fruits to Reduce Anthracnose Decay

1969 ◽  
Vol 46 (4) ◽  
pp. 272-283
Author(s):  
William Pennock ◽  
Gilberto Maldonado
Keyword(s):  
Water Treatment ◽  
Water Temperature ◽  
Safety Margin ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Commercial Practice ◽  
Before And After

1. Anthracnose damage was greatly reduced in mango fruit picked at shipping maturity and immersed in hot water before storage and subsequent ripening. 2. The equipment and method of treating the fruits are described and discussed. 3. A precise technique which was devised for measuring anthracnose damage before and after storage is also described. 4. Immersion of the fruit for 15 minutes in water held at temperatures between 51° C. and 51.5° C., with a safety margin of 0.5° C., is recommended for commercial practice before packing and shipment. Water temperature must be kept below 52° C. to prevent possible scalding of the fruit.

scholarly journals De-novo assembly of mango fruit peel transcriptome reveals mechanisms of mango response to hot water treatment

BMC Genomics ◽  
2014 ◽  
Vol 15 (1) ◽  
pp. 957 ◽  
Author(s):  
Neta Luria ◽  
Noa Sela ◽  
Mor Yaari ◽  
Oleg Feygenberg ◽  
Ilana Kobiler ◽  
...  
Keyword(s):  
Water Treatment ◽  
De Novo Assembly ◽  
De Novo ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit

Metabolomic Changes in Mango Fruit Peel Associated with Chilling Injury Tolerance Induced by Quarantine Hot Water Treatment

2020 ◽  
Vol 169 ◽  
pp. 111299
Author(s):  
Milton Vega-Alvarez ◽  
Nancy Y. Salazar-Salas ◽  
Gabriela López-Angulo ◽  
Karen V. Pineda-Hidalgo ◽  
Martha E. López-López ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Injury Tolerance

scholarly journals Hot Water Treatment Delays Ripening-associated Metabolic Shift in ‘Okrong’ Mango Fruit during Storage

2011 ◽  
Vol 136 (6) ◽  
pp. 441-451 ◽  
Author(s):  
Sarunya Yimyong ◽  
Tatsiana U. Datsenka ◽  
Avtar K. Handa ◽  
Kanogwan Seraypheap
Keyword(s):  
Water Treatment ◽  
Room Temperature ◽  
Reductase Activity ◽  
Mangifera Indica ◽  
Storage Period ◽  
Pectate Lyase ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Protein Patterns ◽  
Mango Fruit

Effects of hot water treatment (HWT) on metabolism of mango (Mangifera indica cv. Okrong) fruit during low-temperature storage (LTS) and subsequent room temperature fruit ripening (RTFR) were examined. Mature-green ‘Okrong’ mango fruit were treated by immersing in hot (50 ± 1 °C) or ambient (30 ± 1 °C) water for 10 min, stored either at 8 or 12 °C for 15 days, followed by transfer to room temperature (30 ± 2 °C) for 5 days. Rate of ethylene production was significantly reduced by HWT during LTS and RTFR in all treatments. HWT increased catalase activity, suppressed ascorbate peroxidase activity, and had no effect on glutathione reductase activity during the ripening phase but showed a slight stimulatory effect during LTS. HWT altered RNA transcripts of manganese–superoxide dismutase, pectate lyase, β-galactosidase, and β-1,3-glucanase, which exhibited increases during LTS. RTFR of LTS fruit caused reduction in transcript levels of these genes, except pectate lyase. Total protein patterns were altered by all treatments during LTS and RTFR, but HWT arrested loss of several proteins during RTFR. Taken together, results provide strong evidence that HWT increases the storage period of mango by extending fruit shelf life through the regulation of a myriad of metabolic parameters, including patterns of antioxidant and cell wall hydrolase genes and protein expression during storage at low and ambient temperatures.

Conditioning with hot air reduces heat damage caused to 'Kensington' mango (Mangifera indica Linn.) by hot water disinfestation treatment

1996 ◽  
Vol 36 (4) ◽  
pp. 507 ◽  
Author(s):  
KK Jacobi ◽  
LS Wong ◽  
JE Giles
Keyword(s):  
Water Treatment ◽  
Mangifera Indica ◽  
Cost Effective ◽  
Fruit Fly ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Hot Air ◽  
Commercial Scale ◽  
Cost Effective Method ◽  
Internal Cavities

Hot water treatment (HWT) offers a cost-effective method for fruit fly disinfestation but may cause injury to 'Kensington' mango (Mangifera indica Linn.). Conditioning fruit with hot air before disinfestation may alleviate these injuries. Fruit from 2 major production regions in Queensland were subjected to conditioning treatments with hot air (38-40�C) for 0, 4,8, 12, and 16 h before HWT (fruit core temperature of 45�C held for 30 min). Injuries to fruit not conditioned before HWT included accentuated lenticel spotting, external and internal cavities, and a starchy layer beneath the skin. Fruit conditioned for 8 or 12 h before HWT had minimal injuries. Conditioning with hot air before HWT has the potential to minimise and/or eliminate heat injuries associated with hot water disinfestation treatment. Further testing, particularly on a commercial scale, will be required to optimise these conditioning treatments for use by the Australian mango industry.

Proteomic changes in mango fruit peel associated with chilling injury tolerance induced by quarantine hot water treatment

2022 ◽  
Vol 186 ◽  
pp. 111838
Author(s):  
Nancy Y. Salazar-Salas ◽  
Dennise A. Chairez-Vega ◽  
Milton Vega-Alvarez ◽  
David G. González-Nuñez ◽  
Karen V. Pineda-Hidalgo ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Injury Tolerance

Starch degradation in 'Kensington' mango fruit following heat treatments

2002 ◽  
Vol 42 (1) ◽  
pp. 83 ◽  
Author(s):  
K. K. Jacobi ◽  
S. E. Hetherington ◽  
E. A. MacRae
Keyword(s):  
Water Treatment ◽  
Core Temperature ◽  
Sucrose Concentration ◽  
Hot Water ◽  
Soluble Solids ◽  
Starch Degradation ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Starch Concentration ◽  
Lower Temperature

Changes in carbohydrate metabolism of ‘Kensington’ mango fruit from 2 major production regions in Queensland were measured after conditioning fruit with hot air at 40°C for 0, 2, 4, 8 and 16 h or at 22°C for 16 h (control) followed by hot-water treatment at either 45°C fruit-core temperature for 30 min or 47°C fruit-core temperature held for 15 min. Advancing physiological maturity of ‘Kensington’ mango fruit was correlated with increased starch concentration within the mesocarp. An α-amylase inhibitor was present in unripe ‘Kensington’ mesocarp. α-Amylase activity was promoted by conditioning fruit at 40°C for 8 h, and this enhanced enzyme activity persisted until the fruit were ripe. Consequently, starch degradation was accelerated and the concentration of total soluble solids was higher in fruit conditioned at 40°C for 8 h than in fruit left at the lower temperature of 22°C for 16 h or not conditioned. Immediately on removal of fruit from hot-water treatment, activities of α-amylase and phosphorylase were inhibited. This inhibition was correlated with higher starch concentration and starch layer and starch spot injuries in these fruit. A positive correlation was also found between increased sucrose concentration and greater starch loss in 40°C conditioned ‘Kensington’ fruit. It is proposed that increased sugar concentration in the mesocarp increased the level of fruit heat tolerance.

scholarly journals High-temperature Conditioning Reduces Hot Water Treatment Injury of `Kensington Pride' Mango Fruit

HortScience ◽  
1994 ◽  
Vol 29 (9) ◽  
pp. 1047-1051 ◽  
Author(s):  
Daryl C. Joyce ◽  
Anthony J. Shorter
Keyword(s):  
Water Treatment ◽  
Additional Benefit ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Variable Fluorescence ◽  
Irreversible Loss ◽  
Mango Fruit ◽  
The Core ◽  
Conditioning Period ◽  
Heating Up

Mango (Mangifera indica L.) fruit can be injured by heat disinfestation protocols imposed to kill insects. We determined if mango fruit have the capacity to acclimate, thereby becoming more tolerant of heat disinfestation treatments. Conditioned `Kensington Pride' mango fruit (7-hour heating-up period to a 37C core temperature maintained for ≤12 hours) showed less pulp injury on ripening following hot water treatment (1.5 hours for previously conditioned fruit to 2 hours for fruit not previously conditioned) than fruit not conditioned before hot water treatment. During treatment, the core reached 47C and was maintained for 25 minutes. Extending the conditioning period by ≤12 hours beyond the 7-hour heating-up period (total of 19 hours) gave no additional benefit. Conditioning did not consistently reduce peel injury that was hot water treatment-induced as indicated by irreversible loss of chlorophyll variable fluorescence.

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