Abstract
Mango fruits (Mangifera indica L.) were harvested at the preclimacteric stage. Fruits were immersed in 38, 42, 46, 50, and 54°C heated water for 30, 60, and 45 min prior to storage at 5°C for 2, 4, or 6 weeks in carton boxes. After storage, they were kept at 20°C. Fruits were evaluated for pulp color, total soluble solids, titrable acidity, ß-carotene content, reducing sugars and visible symptoms of chilling injury. Heated water had no significant effect on pulp color parameters (lightness, hue, and chroma). Soluble solids concentration, ß-carotene content and reducing sugars were higher in heated than in nonheated fruit after ripening. The chilling index was three-fold lower in treated than nontreated fruit. During storage and after removal at 20°C, hot-water-treated fruits ripened faster than nontreated fruits. Results of this study indicate that mango tolerance to chilling temperatures may increase after prestorage heat treatments.
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