QUALITY OF ‘ATAULFO’ MANGO AFTER A HOT WATER TREATMENT

Abstract

In this research we evaluated the effect of hot water treatment (46.1 ºC/75 min) and three storage temperatures (10, 13 and 20 ºC) on the quality of ‘Ataulfo’ mango. The fruit treated with hot water developed a better color and had low levels of titratable acidity, but it accelerated the ripening process. Chilling injury was present in the second week of cold storage (10 °C) with 67 % of incidence in fruits treated with hot water, and with 25 % in control fruits. Fruits stored at 13 °C showed symptoms of chilling injury after three weeks, particularly in fruits treated with hot water. The hot water treatment did not affect fruit quality treated in fruits are stored above 13 °C for less than two weeks.