Abstract
México is an important producer of mangos for exportation. Losses occurring during postharvest due to poor handling practices, spoilage and injury during transportation reduces the quality of the fruit for shipment overseas. A hot water immersion treatment of 46C for 90 min and film wrapping of the fruit were studied to evaluate losses that occur during the sorting and packing of the fruit for market abroad. Cultivars of mangos included in the study were Tomy Atkins, Hayden, Kent, and Keitt. Fruits were selected from different points in the packing line before and after the hot water treatment and were stored at 10C and 20C for 30 days. Additionally, fruits were divided in subgroups and packed individually in low density polyethylene bags. Fruits were evaluated every 10 days for color, weight, firmness and injuries. Most severe losses occurred when the fruits were selected later in the packing line. Hot water treatment caused severe discoloration on the fruits. Film packing decreased weight loss, improved firmness, and retarded ripening and onset of spoilage.
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