Quality of `Kensington' mango (Mangifera indica Linn.) fruit following combined vapour heat disinfestation and hot water disease control treatments

Jacobi, Keryl K.; Giles, Janet E.

doi:10.1016/s0925-5214(97)00053-7

Cited by 57 publications

(36 citation statements)

References 8 publications

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“…Such heat treatments are also known to inhibit ripening, softening and improved postharvest quality. This was observed in the case of whole fruits, with apples (Klein and Lurie 1990), strawberries (Civello et al 1997), citrus fruit (Porat et al 2000) and mangoes Giles 1997 andBenitez et al 2006). However, reports on the effect of heat treatment on the physiology and quality of fresh mangoes are limited, as noted by Tefera et al (2007) who suggest that most researchers have used this treatment in combination with other preservation methods to enhance quality and shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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Postharvest quality of Alphonso mangoes (Mangifera indica L) is vital to ensure proper ripening and good quality. 500 g mature green mangoes, were subjected to three pre-packaging hot water dips (20, 30 & 40°C) for 40 min, two packaging films (OPP unperforated and perforated), using three levels of gas concentrations of 25,50 and 75% v/v CO 2 treatments (balance N 2 ) and stored at 10°C for 21 days. During the storage period headspace gas composition, weight loss, ascorbic acid, pulp firmness, external fruit colour and overall quality score were measured to determine optimum storage conditions. The most effective postharvest condition was found to be dipping in water maintained at 40°C for 40 min, followed by packaging under 50% CO 2 in bags made of unperforated film when compared to mangoes packed under 25 and 75% CO 2 which showed deteriorated quality including spoilage and mould. Good keeping quality of at least 21 days was achieved under these conditions, which was much superior to the control samples that showed deterioration after 12 days of storage.

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Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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“…In avocado fruit, as in mangoes and papaya, pretreatments of moderate heat (e.g. 38°C), induce tolerance to the much higher temperatures necessary for insect killing (Paull and Chen, 1990;Jacobi and Giles, 1997;Woolf and Lay-Yee, 1997). One of the factors likely to be associated with such induced tolerance is the induction of heat shock proteins (hsps).…”

Section: Introductionmentioning

confidence: 99%

Preharvest exposure to the sun influences postharvest responses of ‘Hass’ avocado fruit

Woolf

Bowen

Ferguson

1999

Postharvest Biology and Technology

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Abstract'Hass' avocados (Persea americana Mill.) exposed to direct sunlight (sun fruit) had diurnal temperature cycles with flesh tissue reaching as high as 43°C under ambient temperatures of 15 -25°C. The response of sun and shaded fruit to postharvest treatments differed significantly. External damage from hot water treatments of 50°C for up to 10 min, was lower in sun fruit, particularly on the exposed side of the fruit. Similarly, while shaded fruit had high levels of external chilling injury when stored at 0.5°C for up to 28 days, the exposed side of the fruit was undamaged. Leakage of electrolytes from skin tissue from the exposed side of sun fruit did not increase during storage, while that from shaded fruit increased by about 60%. In addition, for fruit ripened without storage, sun fruit took longer to ripen than shade fruit. Changes in heat shock protein (hsp) gene expression and specific protein bands reflected the diurnal temperature cycle, with up-regulation of hsp mRNA and synthesis of specific proteins at flesh temperatures \ 30°C. Thus, exposure of fruit to the sun results in high skin and flesh temperatures, and consequently reduced incidence of postharvest heat and chilling injuries. These beneficial effects are similar to those found following postharvest heat treatments.

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“…The previous research of IJ-EPA (Unpublished, 2013) reported that vapor heat treatment at 47 o C for 30 min was effective in eliminating eggs and larvae of B. dorsalis on mango fruit of Gedong Gincu variety. Jacobi and Giles (1997) also recorded that quarantine treatment on mango using VHT or HWT methods, i.e. in temperature range of 46−47 o C depending on fruit size and variety.…”

Section: Duration Of Vapor Heat Treatment On Mortality Of B Dorsalismentioning

confidence: 99%

Effect of Vapor Heat Treatment on the Mortality of Bactrocera dorsalis (Diptera: Tephritidae) and the Quality of Mango cv. Arumanis

Lestari

Wijonarko

Murdita

et al. 2017

JPTI

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Arumanis is a superior export variety mango from Indonesia. One inhibiting factor on the production of this fruit variety is the infestation of Bactrocera dorsalis (Diptera: Tephritidae) fruit fly. Vapor heat treatment was recommended by ISPM No. 28 of 2007 as an effective treatment in eradicating fruit flies. This research was aimed to find out the optimum temperature and the duration of vapor heat treatment on the mortality of egg and larvae of B. dorsalis. The experiment was conducted in the Laboratory of Vapor Heat Treatment, BBPOPT, Jatisari, from October 2016 to January 2017. The observed parameters were temperature, duration of treatment, mortality of egg and larvae of fruit fly, and fruit quality. The results showed that vapor heat treatment at 47°C for 40 minutes (min) was effective to reduce the number of eggs and larvae of B. dorsalis and had no negative impact on the fruit quality.Keywords: Bactrocera dorsalis, fruit fly mortality, mango cv. Arumanis, quarantine, vapor heat INTISARI Buah mangga varietas Arumanis merupakan varietas mangga ekspor unggulan Indonesia. Salah satu faktor pembatas produksi buah mangga varietas Arumanis adalah lalat buah B. dorsalis (Diptera: Tephritidae

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Quality of `Kensington' mango (Mangifera indica Linn.) fruit following combined vapour heat disinfestation and hot water disease control treatments

Cited by 57 publications

References 8 publications

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Preharvest exposure to the sun influences postharvest responses of ‘Hass’ avocado fruit

Effect of Vapor Heat Treatment on the Mortality of Bactrocera dorsalis (Diptera: Tephritidae) and the Quality of Mango cv. Arumanis

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