Abstract
Mature green mango (Mangifera indica L.) fruit were heated with forced-air at 46°C and 95–100% RH for 3 and 4 h or 48°C for 5 h. Respiration rate increased 312-fold and 5-fold during treatment at 46°C and 48°C, respectively. After cooling to 20°C, CO2 production remained higher in heated fruit for 4 days (46°C) or 6 days (48°C), then fell below that of control fruit. Immediately after heat treatment, the internal CO2 concentration increased to 9% (46°C) or 13% (48°C) and O2 concentration decreased to 11% (46°C) or 6% (48°C). While O2 concentration returned to control levels within 6 h after heat treatment, CO2 levels remained elevated. Acetaldehyde and ethanol concentrations increased after heat treatment at 46°C and 48°C and remained elevated 6 h after treatment in fruit treated at 48°C for 5 h. Heating mangos with hot forced-air at 95–100% relative humidity did not provide an acceptable quarantine treatment for ‘Keitt’ mangos because of internal breakdown.
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