Effects of Heat Treatment on Storage Quality and Preservation of Mango(Mangifera indica L.cv. Redqueen) Fruits

Abstract

Abstract: In this study,the storage quality and some physiological parameters of mango fruits treated with 50℃ hot water for 10 min,15 min and 20 min were investigated,respectively. The results showed that compared with control,these hot water treatments inhibit the decreasing in fruit firmness,titratable acidit(TA) and vitamin C(VC),delay the increasing in total soluble solids(TSS) and disease indexes,and maintain higher levels of superoxide dismutase activity(SOD) and lower levels of malondialdehyde(MDA) production in mango fruits. It was suggested that the hot water treatment(50 ℃) improves the storage quality and inhibits the ripening and senescence of mango fruits. In conclusion,the treatments of 50 ℃ hot water for 10 min and 15 min are the alternative methods for the storage of Redqueen mango fruits.

Key words: heat treatment, mango fruits, storage quality, preservation

JIA Wen-Jun, LI Wen, SHAO Yuan-Zhi, CHEN Ye-Yuan, GAO Ai-Ping. Effects of Heat Treatment on Storage Quality and Preservation of Mango(Mangifera indica L.cv. Redqueen) Fruits[J]. FOOD SCIENCE, 2008, 29(12): 722-725.

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Effects of Heat Treatment on Storage Quality and Preservation of Mango(Mangifera indica L.cv. Redqueen) Fruits

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