Organoleptic characteristics evaluation of Diab mango fruits as affected by hot water treatments

Abstract

Due to its rapid ripening after harvest, mango is a perishable fruit with a short shelf life. Organoleptic parameters such as color, flavor, texture and aroma are factors critical to consumer acceptance and the success of the fresh produce. Hot water treatments (HW) technology is gaining popularity worldwide for its potential to extend the shelf life of mango fresh produce with better fruit quality. The present study was conducted at the two successive seasons of 2019 and 2020 to evaluate the hot water dipping (HWD) treatments at 45 or 50oC for 5 and 10 min., and then stored at 8oC±2oC and 90-95% relative humidity as shipping simulation for 3 weeks and then ripened at 20oC too. The sensory characteristics score of mango fruits were measured by panelists who utilized the Hedonic test in evaluating the quality scores samples. Our results at the end of ripening storage duration (21days) appeared that the HW treatment at 50oC for 10 min showed the highest significant firm, texture, and pulp color score (3.49, 3.00 and 5.00) of mango fruits compared with untreated with lower score (1.15, 2.00 and 4.67). Moreover, the sensory score as aroma and flavor cleared gradually and showed the same trend, recording the best aroma and mango flavour score (4.67, 3.67). At the same time, control fruits have the lowest taste score (3.00 and 2.33).