Vol. 12, Issue 1 (2023)

Author(s):
Anusree Anand, DV Sudhakar Rao and Deep Lata

Abstract:
Quarantine hot water treatment (HWT) is mandatory for the export of mangoes from India to some foreign countries. However, effect of such treatments on the quality of mango during storage at low temperature for long duration has to be studied. In the present investigation, Banganapalli mangoes, which is one of the excellent export varieties in India, were subjected to quarantine HWT (48 °C for 60 min), fungicidal HWT (55 °C for 10 min) and their combination (48 °C for 60 min followed by 55 °C for 10 min) and then stored at 13 °C for 4 weeks. Non-treated fruits were considered as control. At the end of storage, respiration rate and ethylene production rate was higher in the combination HWT than other treatments. This treatment also showed a decreased TSS and ascorbic acid content. Combination of two HWTs resulted in heat injury in those fruits. Quarantine HWT or fungicidal HWT alone maintained quality attributes like firmness, TSS, titratable acidity, ascorbic acid content, total sugars and carotenoid content. Total Phenolics and antioxidant activity were significantly higher in hot water treated fruits than that of control during 4 weeks storage at 13 °C.