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Quality changes during storage and ripening of tommy atkins mangos treated with heated forced air


Hortscience 26(4): 395-396
Quality changes during storage and ripening of tommy atkins mangos treated with heated forced air
Freshly harvested mangos (Mangifera indica L.) treated with forced air at 51.5.degree. C for 125 minutes then stored for 1, 2, or 3 weeks at 12.degree. C, followed by 21.degree. C until soft-ripe, were compared with nontreated fruit for quality changes. Treated fruit lost 1.0% more fresh weight than nontreated fruit and developed trace amounts of peel pitting. Total soluble solids concentrations for treated and nontreated fruit were similar (.apprxeq. 13%), as was peel color at the soft-ripe stage. Treated fruit generally reached the soft-ripe stage .apprxeq. 1 day earlier than nontreated fruit regardless of storage duration and had a lower incidence and severity of stem-end rot and anthracnose. The trace of pitting on treated fruit likely will not influence consumer acceptance.


Accession: 007711902



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