Summary
Hot water (HW) and vapor heat (VH) treatments were studied to assess the heat effect on fruit quality and respiratory activity of 'Irwin' mango (Mangifera Indica Linn.) during storage. The Okinawan grown 'Irwin' mangos (average weight of 412.3(39.0 g) were dipped in water temperature of 47.2oC (HW treatment) for 60, 90 and 120oC or exposed at core temperature of 46.5oC VH treatment) for 10, 20 and 30 min. The fruit temperature of 46.5oC was reached after 90 min and 150 min for HW and VH treatments, respectively. The heating rates of the HW treatment were significantly higher than that of the VH treatment. The HW- and VH treatments caused an increase in the respiradon rate, however, longer exposure time tended to decrease the respiration rate. The peak of the climacteric respiradon occurred after 3 and 4 days of storage for VH- and HW treated mango, respectively. The respiratory quotient (RQ) values of the mangos during 14-days storage, ranged between 0.92 and 1.05, were not affected by the heat treatments. The 'Irwin' mangos tolerated up to 90 min during HW treatment or until the core temperature reached 46.5oC, while with VH treatment the mangos tolerated up to 30 min at core temperature of 46.5oC without any visible signs of heat injury and without adversely affecting the market quality of the fruit. The treatment is a need for quarantine requirement for export to certain destination in Japan, US and other countries.HomePageKeywords: hot water treatment, vapor heat treatment, respiration rate, mango