Comparative Response of Mango Fruit towards Pre- and Post-Storage Quarantine Heat Treatments

Agronomy

Syed Bilal Hussain¹  Muhammad Amin²  Saqib Javed³  Atif Nadeem³  Sami Ullah³  Amjad Ali³  Kashif Razzaq³  Ishtiaq A. Rajwana³  Shafa Nayab³  Ping Liu⁴  Huimin Fu⁴  Vasileios Ziogas⁵ 

[1] Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd., Lake Alfred, FL 33850, USA;Department of Horticultural Sciences, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan;Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 600000, Pakistan;Guangxi Laboratory of Germplasm Innovation and Utilization of Specialty Commercial Crops in North Guangxi, Guangxi Academy of Specialty Crops, Guilin 541004, China;Institute of Olive Tree Subtropical Crops and Viticulture, ELGO-DIMITRA, 73134 Chania, Greece;

关键词: Mangifera indica;    post-harvest quarantine heat treatments;    cold storage;    post-harvest quality;    shelf life;   

DOI  :  10.3390/agronomy12061476

来源: DOAJ

【 摘 要 】

The present study investigates the comparative effect of pre- and post-storage quarantine heat treatments (hot water treatment (HWT) and vapor heat treatment (VHT)) on the post-harvest performance of the mango fruit cv. ‘Chenab Gold’. The results indicate that the application of HWT at 48 °C for 60 min or VHT at 47 °C for 25 min after 21 days under cold storage enhanced the ethylene production and fruit weight loss, while decreasing fruit firmness and vitamin C content. Noticeably, the post-storage heat treatments ruptured the fruit and destroyed their market value. However, fruit treated with HWT or VHT at harvest exhibited slow weight loss, better skin color, and maintained biochemical attributes as compared to the control when kept under ambient storage conditions. Taken together, the application of hot water before storage has a positive influence on mango fruit quality, while post-storage heat treatment has a devastating impact upon fruit quality and shelf life, cancelling its potential commercial application.

【 授权许可】

Unknown