
TY  - JOUR
A1  - Jacobi, K. K. 
A1  - MacRae, E. A. 
A1  - Hetherington, S. E. 
T1  - Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment
JF  - Australian Journal of Experimental Agriculture
JO  - Aust. J. Exp. Agric.
Y1  - 2001
VL  - 41
IS  - 6
SP  - 793
EP  - 803
KW  - 
UR  - https://doi.org/10.1071/EA00180 
N2  - 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. 
ER  -

