Robotic Heat Treatments for Mango and Prickly Pear Increase Shelf Life and Reduce Pathogen Infection

Abstract

Mexico is the main exporter of mango fruits and prickly pears, so new postharvest techniques to increase shelf life are studied. Thermal treatments on both fruits can affect their cuticle so it was reviewed. When mango latex remains within the fruits, it avoids sap burn and decreases anthracnose and stem end rot infestation, so two systems were developed to minimize latex de-sapping. A gripper cuts stems 0.5 cm long and cauterizes them with a hot knife implement. A heating gun applied paraffin wax to mangoes without the stem end and protected them better against anthracnose lesions. Physicochemical analysis of several mango varieties was carried out after harvesting, at market place and after pedicel cutting and cauterizing. Keitt mangoes showed the lower quantity of total soluble solids (TSSs) and total acidity (TA). When the pedicel was cauterized, TSS dropped. Two grippers were developed to cryo-cauterize prickly pears as this system is more energy-efficient than hot cauterization. A six-finger gripper moved over a pneumatic actuator toward a dry ice chamber to optimize pear cryo-cauterization. Gripper’s strong grasping damaged the fruits due to excessive compression. TSS and TA of cryo-cauterized fruit remained constant during the three months of fruit storage.