
%0 Journal Article
%A Jacobi, K. K. 
%A MacRae, E. A. 
%A Hetherington, S. E. 
%T Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment
%J Australian Journal of Experimental Agriculture
%D 2001/08/29
%V 41
%N 6
%P 793-803
%K 
%R https://doi.org/10.1071/EA00180
%U https://www.publish.csiro.au/paper/EA00180 
%X The effects of conditioning and hot water treatments on immature and mature &#8216;Kensington&#8217; mangoes were examined. A hot water treatment of 47&#176;C fruit core temperature held for 15 min increased weight loss (50%), fruit softness (15%), disrupted starch hydrolysis and interacted with maturity to reduce the skin yellowness (40&#8211;51%) of early harvested fruit. Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease. Conditioning fruit at 40&#176;C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels. As fruit maturity increased, the tolerance to hot water treatment-induced skin scalding and the retention of starch layers and starch spots increased and susceptibility to lenticel spotting decreased. A conditioning treatment of either 22&#176; or 40&#176;C before hot water treatment could prevent the appearance of cavities at all maturity levels. The 40&#176;C conditioning temperature was found to be more effective in increasing fruit heat tolerance than the 22&#176;C treatment; the longer the time of conditioning at 40&#176;C, the more effective the treatment (16 v. 4 h). For maximum fruit quality, particularly for export markets, it is recommended that mature fruit are selected and conditioned before hot water treatment to reduce the risk of heat damage. 
