EFFECT OF HOT WATER TREATMENT AND FILM PACKING ON MARKET QUALITY OF MANGOS FOR EXPORT.

México is an important producer of mangos for exportation. Losses occurring during postharvest due to poor handling practices, spoilage and injury during transportation reduces the quality of the fruit for shipment overseas. A hot water immersion treatment of 46C for 90 min and film wrapping of the fruit were studied to evaluate losses that occur during the sorting and packing of the fruit for market abroad. Cultivars of mangos included in the study were Tomy Atkins, Hayden, Kent, and Keitt. Fruits were selected from different points in the packing line before and after the hot water treatment and were stored at 10C and 20C for 30 days. Additionally, fruits were divided in subgroups and packed individually in low density polyethylene bags. Fruits were evaluated every 10 days for color, weight, firmness and injuries. Most severe losses occurred when the fruits were selected later in the packing line. Hot water treatment caused severe discoloration on the fruits. Film packing decreased weight loss, improved firmness, and retarded ripening and onset of spoilage.

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EXTENSION OF MUSKMELON POST-HARVEST LIFE THROUGH THE USE OF OF HOT WATER TREATMENT AND POLYETHYLENE CARTON LINERS

HortScience ◽

10.21273/hortsci.25.9.1091f ◽

1990 ◽

Vol 25 (9) ◽

pp. 1091f-1091

Author(s):

K.S. Mayberry ◽

T.K. Hartz ◽

M. Cantwell

Keyword(s):

Water Treatment ◽

Cold Storage ◽

Hot Water ◽

Hot Water Treatment ◽

High Quality ◽

Post Harvest ◽

Polyethylene Bags ◽

Hot Water Dip ◽

Handling Practices ◽

Marketable Fruit

Trials were conducted in California to evaluate techniques to extend post-harvest life of Western shipper-type muskmelon cultivars (Cusumis melo L.). The use of .025 mm polyethylene bags, either as individual melon wraps or as liners for 18 kg commercial cartons, minimized water loss and associated softening of the fruit. A three minute dip in 58-60°C water effectively checked surface mold and decay. The combination of hot water dip and polyethylene carton liner maintained high quality marketable fruit for at least 30 days of cold storage at 2-4°C. This technique would require only modest changes in commercial handling practices, with minimal additional per carton cost. Commercial utilization of this technique could stimulate the export of California muskmelons to Pacific Rim countries.

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Effect of hot water treatment on development of anthracnose (Colletotrichum gloeosporioides) and quality of mango fruit at Jimma southwest Ethiopia

Archives of Phytopathology and Plant Protection ◽

10.1080/03235408.2017.1311441 ◽

2017 ◽

Vol 50 (7-8) ◽

pp. 303-316

Author(s):

Agurash Seid ◽

Debrie Tasew ◽

Binyam Tsedaley

Keyword(s):

Water Treatment ◽

Colletotrichum Gloeosporioides ◽

Hot Water ◽

Hot Water Treatment ◽

Mango Fruit ◽

Southwest Ethiopia

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Hot-Water Treatment of Mango Fruits to Reduce Anthracnose Decay

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v46i4.12346 ◽

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.

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