Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature
Mango fruits majorly suffers from anthracnose and fruit fly infestations during storage, transportation and marketing. Hot water treatments (HWTs) at specific levels have shown to control the incidence of these important threats. Application of HWT not only act as a quarantine measure, but also mai...
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| Format: | Article |
| Language: | English |
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Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2023-06-01
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| Series: | Journal of Horticultural Sciences |
| Subjects: | |
| Online Access: | https://jhs.iihr.res.in/index.php/jhs/article/view/2162 |
| _version_ | 1797738405817221120 |
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| author | Anusree Anand D V S Rao C K Narayana M R Kurian K Ranjitha K S Shivashankara |
| author_facet | Anusree Anand D V S Rao C K Narayana M R Kurian K Ranjitha K S Shivashankara |
| author_sort | Anusree Anand |
| collection | DOAJ |
| description |
Mango fruits majorly suffers from anthracnose and fruit fly infestations during storage, transportation and marketing. Hot water treatments (HWTs) at specific levels have shown to control the incidence of these important threats. Application of HWT not only act as a quarantine measure, but also maintains the quality and enhance the marketability of fruits, even at room temperature (RT), leading to its vast applicability in local / international markets. In this study, post harvest application of HWTs (48°C for 60 min and 55°C for 10 min) in mango cv. Banganapalli recorded reduced ethylene production rate, physiological loss in weight, improved sugar content, ascorbic acid, total carotenoids, phenolics and antioxidants compared to control. Combination of HWTs (48°C for 60 min followed by 55°C for 10 min) resulted in degradation of some quality parameters compared to individual HWT and control.
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| first_indexed | 2024-03-12T13:42:23Z |
| format | Article |
| id | doaj.art-992c9d14153a422db7e82b0929bbfe6b |
| institution | Directory Open Access Journal |
| issn | 0973-354X 2582-4899 |
| language | English |
| last_indexed | 2024-03-12T13:42:23Z |
| publishDate | 2023-06-01 |
| publisher | Society for Promotion of Horticulture - Indian Institute of Horticultural Research |
| record_format | Article |
| series | Journal of Horticultural Sciences |
| spelling | doaj.art-992c9d14153a422db7e82b0929bbfe6b2023-08-23T13:30:26ZengSociety for Promotion of Horticulture - Indian Institute of Horticultural ResearchJournal of Horticultural Sciences0973-354X2582-48992023-06-0118110.24154/jhs.v18i1.2162Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperatureAnusree Anand0D V S Rao1C K Narayana2M R Kurian3K Ranjitha4K S Shivashankara5ICAR-IARI Outreach Programme Centre, Bengaluru, Karnataka, IndiaICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, IndiaICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, IndiaICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, IndiaICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, IndiaICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, India Mango fruits majorly suffers from anthracnose and fruit fly infestations during storage, transportation and marketing. Hot water treatments (HWTs) at specific levels have shown to control the incidence of these important threats. Application of HWT not only act as a quarantine measure, but also maintains the quality and enhance the marketability of fruits, even at room temperature (RT), leading to its vast applicability in local / international markets. In this study, post harvest application of HWTs (48°C for 60 min and 55°C for 10 min) in mango cv. Banganapalli recorded reduced ethylene production rate, physiological loss in weight, improved sugar content, ascorbic acid, total carotenoids, phenolics and antioxidants compared to control. Combination of HWTs (48°C for 60 min followed by 55°C for 10 min) resulted in degradation of some quality parameters compared to individual HWT and control. https://jhs.iihr.res.in/index.php/jhs/article/view/2162Antioxidantshot water treatmentsmango cv. Banganapalliphenolsquality |
| spellingShingle | Anusree Anand D V S Rao C K Narayana M R Kurian K Ranjitha K S Shivashankara Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature Journal of Horticultural Sciences Antioxidants hot water treatments mango cv. Banganapalli phenols quality |
| title | Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature |
| title_full | Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature |
| title_fullStr | Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature |
| title_full_unstemmed | Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature |
| title_short | Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature |
| title_sort | effect of hot water treatments on physiological and biochemical changes in mango cv banganapalli during storage at ambient temperature |
| topic | Antioxidants hot water treatments mango cv. Banganapalli phenols quality |
| url | https://jhs.iihr.res.in/index.php/jhs/article/view/2162 |
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