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Hot water treatment to regulate ripening and reduce spoilage of Alphonso mangoes.

Lakshminarayana, S. and Krishnaprasad, C. A. and Shetty, M. S. (1974) Hot water treatment to regulate ripening and reduce spoilage of Alphonso mangoes. Journal of Horticultural Science, 49 (4). 365-371, 14 ref..

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Abstract

Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage. The treatment accelerated ripening and reduced spoilage by greater than 50%, compared with control fruits. Fruit at an early stage of maturity generally ripened more slowly and therefore had a longer storage life compared with fully mature fruit. In such fruit hot water treatment hastened the onset of the respiratory climacteric by 3-6 days but had no effect on more mature fruit. Fruit treated with hot water showed a higher physiological wt. loss and improved surface colour and marketability without flavour being affected.

Item Type: Article
Uncontrolled Keywords: HEATING-; mangoes, hot water treatment & microbial spoilage reduction of; mangoes, hot water treatment during ripening of; RIPENING-; MANGOES-; hot water treatment during ripening of mangoes; hot water treatment & microbial spoilage reduction of mangoes; MICROORGANISMS-; SPOILAGE-
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jul 2016 10:15
Last Modified: 13 Jul 2016 10:15
URI: http://ir.cftri.com/id/eprint/7131

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