Details

Autor(en) / Beteiligte

• Ornelas‐Paz, José de Jesús
• Yahia, Elhadi M

Titel

Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (Mangifera indica L. cv. Manila)

Ist Teil von

• Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1078-1083

Ort / Verlag

Chichester, UK: John Wiley & Sons, Ltd

Erscheinungsjahr

2014

Link zum Volltext

Quelle

Wiley Online Library - AutoHoldings Journals

Beschreibungen/Notizen

• BACKGROUND: The effectiveness of hot air treatments in controlling decay and insects in mango fruit has been demonstrated and has usually been assessed as a function of the temperature of the heated air and the duration of the treatment. However, the contribution of the moisture content of the heated air has received little attention, especially with regard to fruit quality. In this study, mango fruits (cv. Manila) at mature‐green stage were treated with moist (95% relative humidity (RH)) or dry (50% RH) hot forced air (43 °C, at 2.5 m s⁻¹ for 220 min) and then held at 20 °C for 9 days and evaluated periodically. RESULTS: The heating rate was higher with moist air. Treatments with moist and dry air did not cause injury to the fruit. Treatment with moist air temporarily slowed down color development, softening, weight loss and β‐carotene biosynthesis. This slowing down was clearly observed during the first 4–5 days at 20 °C. However, non‐heated fruit and fruit heated with dry air showed similar quality at the end of storage. CONCLUSION: The moisture content of the heating air differentially modulated the postharvest ripening of ‘Manila’ mangoes. Moist air temporarily slowed down the ripening process of this mango cultivar. © 2013 Society of Chemical Industry