Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment
Mango fruit is prone to postharvest disease, especially anthracnose and stem end rot. Hot water dip (HWD) treatment has been used to control postharvest disease in fruit but little information about the response of Chok Anan mango fruit towards HWD treatment. This study was conducted to determine op...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/26458/1/99.%20Physico-Chemical%20Characteristics%20of%20Chok%20Anan%20Mango%20Fruit%20after%20Hot%20Water%20Treatment.pdf |
| _version_ | 1825946948383801344 |
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| author | Ding, Phebe Mijin, Salumiah |
| author_facet | Ding, Phebe Mijin, Salumiah |
| author_sort | Ding, Phebe |
| collection | UPM |
| description | Mango fruit is prone to postharvest disease, especially anthracnose and stem end rot. Hot water dip (HWD) treatment has been used to control postharvest disease in fruit but little information about the response of Chok Anan mango fruit towards HWD treatment. This study was conducted to determine optimum duration of HWD in controlling postharvest diseases. Mature green Chok Anan mango fruit were treated at 26 and 55 oC for 5, 15 and 25 min and fruits at ripening stage 1, 3 and 5 were analyzed for peel colour, flesh firmness, soluble solids concentration (SSC), ascorbic acid, pH, titratable acidity, disease incidence and heat induced injury. HWD treatment did not affect peel colour, SSC, ascorbic acid, pH and titratable acidity and induced heat injury to the fruit. Disease incidence of ripening stage 5 (fully ripened) fruit reduced significantly after HWD. In addition, the fruit underwent normal ripening as ripening progressed. It is concluded that combination of 55oC hot water for 5 min can be used as postharvest disinfestation treatment for Chok Anan mango fruit while maintaining physico-chemical characteristics of fruit. |
| first_indexed | 2024-03-06T08:05:41Z |
| format | Article |
| id | upm.eprints-26458 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:05:41Z |
| publishDate | 2013 |
| publisher | Universiti Putra Malaysia Press |
| record_format | dspace |
| spelling | upm.eprints-264582015-11-25T01:18:22Z http://psasir.upm.edu.my/id/eprint/26458/ Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment Ding, Phebe Mijin, Salumiah Mango fruit is prone to postharvest disease, especially anthracnose and stem end rot. Hot water dip (HWD) treatment has been used to control postharvest disease in fruit but little information about the response of Chok Anan mango fruit towards HWD treatment. This study was conducted to determine optimum duration of HWD in controlling postharvest diseases. Mature green Chok Anan mango fruit were treated at 26 and 55 oC for 5, 15 and 25 min and fruits at ripening stage 1, 3 and 5 were analyzed for peel colour, flesh firmness, soluble solids concentration (SSC), ascorbic acid, pH, titratable acidity, disease incidence and heat induced injury. HWD treatment did not affect peel colour, SSC, ascorbic acid, pH and titratable acidity and induced heat injury to the fruit. Disease incidence of ripening stage 5 (fully ripened) fruit reduced significantly after HWD. In addition, the fruit underwent normal ripening as ripening progressed. It is concluded that combination of 55oC hot water for 5 min can be used as postharvest disinfestation treatment for Chok Anan mango fruit while maintaining physico-chemical characteristics of fruit. Universiti Putra Malaysia Press 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/26458/1/99.%20Physico-Chemical%20Characteristics%20of%20Chok%20Anan%20Mango%20Fruit%20after%20Hot%20Water%20Treatment.pdf Ding, Phebe and Mijin, Salumiah (2013) Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment. Pertanika Journal of Tropical Agricultural Science, 36 (4). pp. 359-372. ISSN 1511-3701; ESSN: 2231-8542 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2036%20(4)%20Nov.%202013/06%20Page%20359-372.pdf |
| spellingShingle | Ding, Phebe Mijin, Salumiah Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment |
| title | Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment |
| title_full | Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment |
| title_fullStr | Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment |
| title_full_unstemmed | Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment |
| title_short | Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment |
| title_sort | physico chemical characteristics of chok anan mango fruit after hot water treatment |
| url | http://psasir.upm.edu.my/id/eprint/26458/1/99.%20Physico-Chemical%20Characteristics%20of%20Chok%20Anan%20Mango%20Fruit%20after%20Hot%20Water%20Treatment.pdf |
| work_keys_str_mv | AT dingphebe physicochemicalcharacteristicsofchokananmangofruitafterhotwatertreatment AT mijinsalumiah physicochemicalcharacteristicsofchokananmangofruitafterhotwatertreatment |