scholarly journals A Review of Postharvest Treatments to Maintain Mango (Mangifera Indica L.) Quality

2016 ◽  
pp. 81-93
Author(s):  
Luz Geneston-Asio ◽  
Francisco Cuaresma
Keyword(s):  
Heat Treatment ◽  
Water Treatment ◽  
Mangifera Indica ◽  
International Market ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Controlled Atmosphere ◽  
Postharvest Diseases ◽  
Nutritional Properties ◽  
Postharvest Treatments

Mango (Mangifera indica L.) is a popular fruit in the international market due to its excellent flavor, attractive fragrance, taste and nutritional properties. However, it is highly perishable since it ripens easily after harvest and it is susceptible to postharvest diseases causing severe losses during storage and transport. The paper reviews the literature on the most important postharvest treatments to alleviate this problem which include the use of fungicides, hot water treatment, vapor heat treatment, controlled atmosphere, irradiation, wax coatings and biological control. The use of fungicides, hot water treatment, irradiation, and wax coatings appear to be the most widely used postharvest treatments.

scholarly journals Susceptibility of Some Sugarcane Varieties to the Heat Treatment Used in the Control of Chlorotic Streak

1969 ◽  
Vol 40 (1) ◽  
pp. 67-69
Author(s):  
José Adsuar
Keyword(s):  
Heat Treatment ◽  
Puerto Rico ◽  
Water Treatment ◽  
Virus Disease ◽  
Germination Percentage ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Agricultural Experiment Station ◽  
Sugarcane Varieties ◽  
Agricultural Experiment

Chlorotic streak, a virus disease of sugarcane, is known to occur in Puerto Rico and to cause a reduction in germination, tillering, and yield of sugarcane per acre. Immersion of the infected cane in hot water at 52° C. for 20 minutes inactivated the virus and increased the yield of cane and sugar. It is also known that the hot-water treatment may adversely affect the germination of the different varieties. Thirteen of the best sugarcane varieties as recommended by this Agricultural Experiment Station were tested for susceptibility to the hot-water treatment. The treatment adversely affected the germination percentage of M. 336, B. 41227, and Co. 281. It stimulated the germination of varieties H. 328560, P.R. 1000, B. 37161, B. 40105, B. 37172, B. 371933, P.R. 907, and P.R. 902. It had no significant effect on the germination of P.R. 905 and P.R. 980.

THE EFFECT OF TEMPERATURE UPON THE PRE-ADULT LARVAE OF THE BULB NEMATODE ANGUILLULINA DIPSACI (KÜHN, 1858) GERV. AND v. BEN., 1859, IN RELATION TO TIME AND MOISTURE

1934 ◽  
Vol 10 (6) ◽  
pp. 793-797 ◽  
Author(s):  
R. J. Hastings ◽  
W. Newton
Keyword(s):  
Heat Treatment ◽  
Life History ◽  
Water Treatment ◽  
Hot Water ◽  
Effect Of Temperature ◽  
Hot Water Treatment ◽  
Major Development ◽  
Moist Environment ◽  
History Of ◽  
The Masses

In a moist environment, a minimum exposure of 120 min. at 110–113°F. is required to destroy pre-adult larvae of the bulb nematode Anguillulina dipsaci (Kühn, 1858) Gerv. and v. Ben., 1859, but progressively shorter exposures are required as the temperature is raised. At 116.5–118.5°F. the lethal exposure is 60 min. and at 118.5–120°F. an exposure of 30 min. is required.In a dry environment exposures of 150 min. to temperatures as high as 140°F. are not lethal to pre-adults and the heat treatment does not affect their ability to induce the characteristic symptoms of infestation in barley seedlings.The pre-adults are more resistant to heat than any other stage in the life history of the nematode.The data suggest that the ineffectiveness of the standard hot water treatment when applied late in the season is due to the fact that the major development of pre-adults takes place after the bulbs are lifted, and also because the masses of dormant pre-adults are often well isolated from the moisture of the bath by the bulb scales and corky basal plates, and are more resistant to heat in a dry, compared with a moist, state. It is recommended that the hot water treatment be employed not later than four weeks after lifting when the lifting is done as soon as the foliage dies down.A pre-soak is suggested as a possible means of increasing the effectiveness of the standard hot water treatment.

scholarly journals Prediction model for phenology of grapevine cultivars with hot water treatment

2017 ◽  
Vol 52 (10) ◽  
pp. 887-895 ◽  
Author(s):  
Sabrina Lerin ◽  
Daniel Santos Grohs ◽  
Marcus André Kurtz Almança ◽  
Marcos Botton ◽  
Paulo Mello-Farias ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mathematical Model ◽  
Water Treatment ◽  
Prediction Model ◽  
Hot Water ◽  
Cabernet Sauvignon ◽  
Hot Water Treatment ◽  
Temperature Range ◽  
Time Periods

Abstract: The objective of this work was to prepare a prediction model for the phenology of grapevine cultivars (Bordô, Cabernet Sauvignon, Moscato Embrapa, Paulsen 1103, SO4, and IAC 572) using hot water treatment. The heat treatment with hot water consisted of combinations of three temperatures (50, 53, and 55°C) and three time periods (30, 45, and 60 min), with or without previous hydration for 30 min. After the treatments, the cuttings were planted in the field and their phenological development was evaluated during two months. The six studied cultivars presented different responses to the effects of the factors temperature and time, but did not differ significantly regarding hydration. It was possible to develop a mathematical model for the use of hot water treatment in grapevine cuttings, based on phenological development ( y phenology = 48.268 − 0.811 x 1 − 0.058 x 2) and validated by the variables sprouting and root emission. From the developed model, it is recommended that the hot water treatment be applied in the temperature range between 48 and 51°C for cuttings of all cultivars.

Effects of yeast antagonists in combination with hot water treatment on postharvest diseases of tomato fruit

2010 ◽  
Vol 54 (3) ◽  
pp. 316-321 ◽  
Author(s):  
Yuanyuan Zong ◽  
Jia Liu ◽  
Boqiang Li ◽  
Guozheng Qin ◽  
Shiping Tian
Keyword(s):  
Water Treatment ◽  
Tomato Fruit ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Postharvest Diseases

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.

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