Effect of Heat Treatments on Respiration and Quality of 'Irwin' Mango.

概要

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Hot water (HW) and vapor heat (VH) treatments were studied to assess the heat effect on fruit quality and respiratory activity of 'Irwin' mango (Mangifera Indica Linn.) during storage. The Okinawan grown 'Irwin' mangos (average weight of 412.3 (39.0g) were dipped in water temperature of 47.2°C (HW treatment) for 60, 90 and 120°C or exposed at core temperature of 46.5°C (VH treatment) for 10, 20 and 30min. The fruit temperature of 46.5°C was reached after 90min and 150min for HW- and VH treatments, respectively. The heating rates of the HW treatment were significantly higher than that of the VH treatment. The HW- and VH treatments caused an increase in the respiration rate, however, longer exposure time tended to decrease the respiration rate. The peak of the climacteric respiration occurred after 3 and 4 days of storage for VH- and HW treated mango, respectively. The respiratory quotient (RQ) values of the mangos during 14-days storage, ranged between 0.92 and 1.05, were not affected by the heat treatments. The 'Irwin' mangos tolerated up to 90min during HW treatment or until the core temperature reached 46.5°C, while with VH treatment the mangos tolerated up to 30min at core temperature of 46.5°C without any visible signs of heat injury and without adversely affecting the market quality of the fruit. The treatment is a need for quarantine requirement for export to certain destination in Japan, US and other countries.
農業施設学会の論文