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Conditioning with hot air reduces heat damage caused to 'Kensington' mango (Mangifera indica Linn.) by hot water disinfestation treatment



Conditioning with hot air reduces heat damage caused to 'Kensington' mango (Mangifera indica Linn.) by hot water disinfestation treatment



Australian Journal of Experimental Agriculture 36(4): 507-512



Mango Kensington fruits from 2 major production regions in Queensland were subjected to conditioning treatments with hot air (38-40 degrees C) for 0, 4, 8, 12 or 16 h before hot water treatment (HWT; fruit core temperature of 45 degrees maintained for 30 min) and storage at 22 degrees for 9 days. Injuries to fruits not conditioned before HWT included accentuated lenticel spotting, external and internal cavities and a starchy layer beneath the skin.

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Accession: 002786463

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