scholarly journals Conditioning `Kensington' Mango with Hot Air Alleviates Hot Water Disinfestation Injuries

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 562-565 ◽  
Author(s):  
Keryl Jacobi ◽  
Janet Giles ◽  
Elspeth MacRae ◽  
Teresa Wegrzyn
Keyword(s):  
Chlorophyll Fluorescence ◽  
Fruit Quality ◽  
Starch Content ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Hot Water ◽  
Fruit Softening ◽  
Layer Formation ◽  
Hot Air ◽  
Water Treatments

In an effort to develop an inexpensive alternative to vapor-heat insect disinfestation of `Kensington' mango (Mangifera indica Linn.), the effect of postharvest hot water treatments (HWT) on fruit quality was determined. Fruit were given 46C HWT for 30 minutes at a fruit core temperature of 45C either 24 hours after harvest or after various conditioning treatments of 4 to 24 hours at 39 ± 1C in air. Fruit were compared to nontreated fruit after a subsequent 7 days at 22C. The HWT increased fruit softening and reduced chlorophyll fluorescence and disease incidence. The longer conditioning times produced softer fruit. Conditioning reduced damage to the fruit caused by HWT. Preconditioning for ≥8 hours resulted in <1% of fruit being damaged as shown by cavities, skin scald, and starch layer formation. The quantitatively measured higher mesocarp starch content paralleled the visible starch layer injury. Skin yellowing increased in response to HWTs that were not damaging to the fruit. Fruit ripening changes were unequally affected by HWT and by conditioning before HWT; thus, the sequence and extent of these changes must be determined to establish a reliable and useful hot water disinfestation treatment.

Effect of hot air disinfestation treatment in combination with simulated air freight conditions on quality of 'Kensington' mango (Mangifera indica Linn.

1996 ◽  
Vol 36 (6) ◽  
pp. 739 ◽  
Author(s):  
KK Jacobi ◽  
LS Wong ◽  
JE Giles
Keyword(s):  
Surface Temperature ◽  
Fruit Quality ◽  
Mangifera Indica ◽  
Storage Conditions ◽  
Control Treatment ◽  
High Humidity ◽  
C Storage ◽  
Hot Air ◽  
And Storage

The quality of 'Kensington' mangoes (Mangifera indica Linn.) from 2 major Queensland production regions was evaluated following a hot air [HAT, also known as vapour heat (VHT)] disinfestation treatment (46.5�C seed surface temperature held for 10 min under conditions of high humidity) combined with a disease control treatment (55�C water for 5 min) prior to HAT, and storage conditions likely to be encountered during air shipment to Japan (either 10�C for 5 days plus 22�C for 5 days, or 13�C for 5 days plus 22�C for 5 days, or 22�C for 10 days). Final quality was optimum if fruit were treated with HAT alone and stored at 22�C. Fruit injury, in the form of skin browning and lenticel spotting, was particularly severe in HAT plus disease controI fruit stored at 10/22�C. Storage at 10�C combined with heat treatments may be too stressful to fruit physiology, leading to fruit injury and reduced fruit quality at the market destination.

scholarly journals Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments

2009 ◽  
Vol 52 (2) ◽  
pp. 221-226 ◽  
Author(s):  
Tassadit Djioua ◽  
Florence Charles ◽  
Félicie Lopez-Lauri ◽  
Heloisa Filgueiras ◽  
Alain Coudret ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Hot Water ◽  
Minimally Processed ◽  
Water Treatments

scholarly journals Effect of Modified Atmosphere Packaging on Postharvest Quality of Mango cvs. Sindhri and Sufaid Chaunsa During Storage

2016 ◽  
Vol 4 (12) ◽  
pp. 1104 ◽  
Author(s):  
Omer Hafeez ◽  
Aman Ullah Malik ◽  
Muhammad Shafique Khalid ◽  
Muhammad Amin ◽  
Samina Khalid ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Burn Injury ◽  
Disease Incidence ◽  
Modified Atmosphere Packaging ◽  
Hot Water ◽  
Postharvest Quality ◽  
Physical Parameters ◽  
Modified Atmosphere ◽  
Disease Development

Modified atmosphere packaging (MAP) technology is gaining popularity worldwide for its potential of extending shelf life of fresh produce with better fruit quality. Effect of MAP (using Xtend® bags), was investigated on postharvest storage life and quality of mango cvs Sindhri and Sufaid Chaunsa stored at 11°C with 80-85% RH for 4 and 5 weeks respectively, in comparison with un-bagged (control) fruit. Uniform physiological mature fruit of Sindhri and Sufaid Chaunsa were harvested from a commercial mango orchard along with 4-5 cm long pedicel and were de-sapped in 0.5% lime solution (to avoid sap burn injury). Later on fruit were given cold water fungicidal dip (Sportak @ 0.5ml/L, Active Ingredient: Prochloraz) followed by hot water treatment (52°C; 5 min). After shade drying and pre-cooling (11°C; 10-12 hours), fruit were packed according to the treatment combination and stored at 11°C. Fruit of both varieties were removed after 2, 3 and 4 weeks of storage followed by ripening at 24±2°C with an additional removal after 5 weeks for Sufaid Chaunsa only. Fruit quality was evaluated for various bio-chemical, organoleptic and physical parameters at two stages of ripening (at removal day and at final ripening day). Fruit of both varieties stored in MAP exhibited better firmness and retained green colour as compared to un-bagged fruit. Quality of fruit subjected to postharvest fungicidal application and hot water treatments and stored under MAP at 11°C showed better peel colour development and less disease development. Moreover, storage durations and post storage ripening stages significantly affected fruit peel colour, textural softness and disease development. Further, cv. Sindhri showed better storage potential with lower disease incidence as compared to cv. Sufaid Chaunsa which warrants further studies on disease control aspects.

scholarly journals Evaluation of Radio Frequency–Hot Water Treatments for Postharvest Control of Codling Moth in `Bing' Sweet Cherries

2005 ◽  
Vol 15 (3) ◽  
pp. 613-616 ◽  
Author(s):  
J.D. Hansen ◽  
M.L. Heidt ◽  
M.A. Watkins ◽  
S.R. Drake ◽  
J. Tang ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Fruit Quality ◽  
Prunus Avium ◽  
Cydia Pomonella ◽  
Codling Moth ◽  
Hot Water ◽  
Water Bath ◽  
Sweet Cherries ◽  
Insect Mortality ◽  
Water Treatments

Quarantine regulations require domestic sweet cherries (Prunus avium) exported to Japan to be treated to control codling moth [Cydia pomonella (Lepidoptera: Tortricidae)]. The current procedure, methyl bromide fumigation, may be discontinued because of health, safety, and environmental concerns. To examine a potential alternative method, `Bing' sweet cherries were each infested with a codling moth larva, submerged in a 38 °C water bath for 6 minutes pretreatment, then exposed to various temperatures generated by radio frequency and held at that temperature for different times: 50 °C for 6 minutes, 51.6 °C for 4 minutes, 53.3 °C for 0.5 minutes, and 54.4 °C for 0.5 minutes. Insect mortality was evaluated 24 hours after treatment and fruit quality was evaluated after treatment and after 7 and 14 days of storage at 1 °C. No larvae survived at the 50 and 51.6 °C treatments. Fruit color of non-infested cherries was darkened as temperature increased. Stem color was severely impacted after 7 days of storage, even in a warm water bath of 38 °C for 6 minutes, as was fruit firmness at the same treatment. Fruit quality loss increased after 14 days of storage, compared to after 7 days of storage. The amount of pitting and bruising of cherries increased with temperature and again this increase was more evident after 14 days of storage.

scholarly journals Effect of pre-storage hot air and hot water treatments on post-harvest quality of mango (Mangifera indica Linn.) fruit

2020 ◽  
Vol 12 (4) ◽  
pp. 842-851
Author(s):  
Oluwole O. OLADELE ◽  
Olajide I. FATUKASI
Keyword(s):  
Weight Loss ◽  
Mangifera Indica ◽  
Colour Change ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Peel ◽  
Post Harvest ◽  
Hot Air ◽  
Heat Treated

Mature, green and fresh mango fruits were harvested from an orchard and sorted before they were subjected to hot air (HA) and hot water (HW) treatments. Before treatment, the fruits were washed with clean water, disinfected for 10 min in 0.385% m/v of sodium hypochlorite and allowed to air-dry at 26 °C before they were separately immersed in HA and HW at 52 and 55 ºC for 1, 3 and 5 min each before storage at 28 ± 2 ºC and 75 ± 5% relative humidity inside sterilized desiccators where the fruit peel colour change was evaluated at intervals of 5days for 20 days while fruits that were not heat treated served as control. Each treatment contained a replicate of five fruits. After 20 days in storage, the heat-treated fruits were then assessed for post-harvest quality characteristics including weight loss, firmness, titratable acidity (TA) and total soluble solids (TSS). Only fruits treated with HA at 52 °C-3 min and 55 °C-3 min retained the mango peel greenness for 20 days while those treated with HW at 55 ºC-1min and 55 ºC-3 min equally retained the peel greenness but for 15 days in storage. Thus, they were considered as effective and interestingly, the weight loss, firmness; TA and TSS of the treated fruits were not significantly affected by these effective treatments as compared with untreated fruits.

Control of Fusarium rot in Galia melon and preservation of fruit quality with UV-C radiation and hot water treatments

2021 ◽  
Author(s):  
Daniel Terao ◽  
Katia L. Nechet ◽  
Rosa T. S. Frighetto ◽  
Valéria D. A. Anjos ◽  
Aline H. N. Maia ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Hot Water ◽  
Fusarium Rot ◽  
Water Treatments ◽  
Uv C

scholarly journals Hot water treatments improve ‘Hass’ avocado fruit quality after cold disinfestation

2002 ◽  
Vol 24 (2) ◽  
pp. 183-192 ◽  
Author(s):  
Peter J Hofman ◽  
Barbara A Stubbings ◽  
Matthew F Adkins ◽  
Geraldine F Meiburg ◽  
Allan B Woolf
Keyword(s):  
Fruit Quality ◽  
Hot Water ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Water Treatments

scholarly journals Avocado Fruit Skin Fluorescence following Hot Water Treatments and Pretreatments

1996 ◽  
Vol 121 (1) ◽  
pp. 147-151 ◽  
Author(s):  
Allan B. Woolf ◽  
William A. Laing
Keyword(s):  
Chlorophyll Fluorescence ◽  
Pulse Amplitude ◽  
Persea Americana ◽  
Hot Water ◽  
Internal Quality ◽  
Strong Negative Correlation ◽  
Heat Damage ◽  
Fluorescence Measurements ◽  
Avocado Fruit ◽  
Water Treatments

Longitudinal halves of freshly harvested avocado fruit (Persea americana Mill. `Hass') were pretreated at 38C for 1 hour in a water bath, while the other half remained at 20C in air. Then the entire fruit was either treated from 1 to 10 minute at 50C, or held at 20C (controls). Fruit quality (daily evaluation of browning and internal quality when ripe), and pulse amplitude modulated (PAM) fluorescence measurements, were made on the skin of each fruit half 1 hour after hot water treatment (HWT), 3 hours later, and each subsequent day until ripening. The pretreated half of the fruit showed almost no development of external browning during the ripening period, while the nonpretreated halves were severely damaged by HWTs. External browning increased with longer HWT duration. Heat damage was also evident as hardening of the skin when fruit ripened, and such damage was reduced by pretreatment and increased with longer HWT duration. HWT had a rapid and marked effect on chlorophyll fluorescence (Fv/FM ratio) of avocado skin. Whereas fluorescence of control fruit remained constant over the first 5 days, in both pretreated and nonpretreated fruit, within 1 hour of HWT, the Fv/FM ratio had dropped to near minimal levels, with little further change. The value of Fv/FM 3 to 6 hours after the HWT was directly related to the duration of the HWT (P <0.0001). Although pretreatment almost eliminated browning, little effect of pretreatment could be detected in the Fv/FM ratio. There was a strong negative correlation (r = 0.93, P < 0.0001) between external browning and Fv/FM for nonpretreated fruit, but this correlation was not significant for pretreated fruit. We conclude that chlorophyll fluorescence clearly reflects effects of heat on the photosynthetic systems in avocado fruit, but does not detect the alleviation of heat damage by pretreatments.

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