Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature

Authors

  • Anusree Anand ICAR-IARI Outreach Programme Centre, Bengaluru, Karnataka, India
  • D V S Rao ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, India
  • C K Narayana ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, India
  • M R Kurian ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, India
  • K Ranjitha ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, India
  • K S Shivashankara ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560089, Karnataka, India

DOI:

https://doi.org/10.24154/jhs.v18i1.2162

Keywords:

Antioxidants, hot water treatments, mango cv. Banganapalli, phenols, quality

Abstract

Mango fruits majorly suffers from anthracnose and fruit fly infestations during storage, transportation and marketing. Hot water treatments (HWTs) at specific levels have shown to control the incidence of these important threats. Application of HWT not only act as a quarantine measure, but also maintains the quality and enhance the marketability of fruits, even at room temperature (RT), leading to its vast applicability in local / international markets. In this study, post harvest application of HWTs (48°C for 60 min and 55°C for 10 min) in mango cv. Banganapalli recorded reduced ethylene production rate, physiological loss in weight, improved sugar content, ascorbic acid, total carotenoids, phenolics and antioxidants compared to control. Combination of HWTs (48°C for 60 min followed by 55°C for 10 min) resulted in degradation of some quality parameters compared to individual HWT and control.

Downloads

Download data is not yet available.

References

Anwar, R. and Malik, A. U. 2007. Hot water treatment affects ripening quality and storage life of mango (Mangifera indica L.). Pak. J. Agric. Sci. 44: 304-311.

Benjamin, Y., Clement, Y. B., Edith, N. K. and Kablan, T. 2018. The effect of thermal treatment (49°C-90 min) coupled with storage at 15°C on the infection rate, physicochemical and nutritional characteristics of the papaya (Carica papaya L. var Solo 8). Int. J. Adv. Res. Boil. Sci., 5(5): 1-11.

Benzie, I.F. and Strain, J.J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 239(1): 70-76. DOI: https://doi.org/10.1006/abio.1996.0292

Dessalegn, Y., Ayalew, Y. and Woldetsadik, K. 2013. Integrating plant defense inducing chemical, inorganic salt and hot water treatments for the management of postharvest mango anthracnose. Postharvest Biol. Technol., 85: 83-88. DOI: https://doi.org/10.1016/j.postharvbio.2013.05.003

Djioua, T., Charles, F., Lopez-Lauri, F., Filgueiras, H., Coudret, A., Freire, M., Ducamp-Collin, M. and Sallanon, H. 2009. Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments. Postharvest Biol. Technol, 52(2): 221-226. DOI: https://doi.org/10.1016/j.postharvbio.2008.10.006

Hoa, T. T., Ducamp, M. N., Lebrun, M. and Baldwin, E. A., 2002. Effect of different coating treatments on the quality of mango fruit. J. Food Qual., 23: 471-486. DOI: https://doi.org/10.1111/j.1745-4557.2002.tb01041.x

Jacobi, K. K., Wong, L. S. and Giles, J. E. 1995. Effect of fruit maturity on quality and physiology of high humidity hot air treated ‘Kensington’ mango (Mangifera indica L.). Postharvest Biol. Technol., 5: 149-159. DOI: https://doi.org/10.1016/0925-5214(94)00013-I

Khader, A. A. and Lee, S. K. 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Technol., 20: 207-220. DOI: https://doi.org/10.1016/S0925-5214(00)00133-2

Lakshminarayana, S., Krishnaprasad, C. A. and Shetty, M. S. 1974. Hot water treatment to regulate ripening and reduce spoilage of Alphonso mangoes. J. Hortic. Sci. Biotechnol., 49: 365-371. DOI: https://doi.org/10.1080/00221589.1974.11514591

Mirdehghan, S. H., Rahemi, M., Serrano, M., Guillea, F. N., Martianez-Romero, D. and Valero, D., 2006. Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate. J. Agric. Food Chem., 54: 8495-8500. DOI: https://doi.org/10.1021/jf0615146

Paul, R. E. and Chen, N. J. 2000. Heat treatment and fruit ripening. Postharvest Biol. Technol., 21: 21-37. DOI: https://doi.org/10.1016/S0925-5214(00)00162-9

Perini, M. A., Sin, I. N., Reyes-Jara, A. M., Lobato, E. G., Civelloand, P. M. and Martínez., G. A. 2017. Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Varitalica) heads stored at 20°C. LWT- Food Sci. Technol., 77: 314-322. DOI: https://doi.org/10.1016/j.lwt.2016.11.066

Rao, D. V. S. and Rao, K. P. G. 2008. Controlled atmosphere storage of mango cultivars ‘Alphonso’ and ‘Banganapalli’ to extend storage-life and maintain quality. Postharvest Biol. Technol., 83(3): 351-359. DOI: https://doi.org/10.1080/14620316.2008.11512391

Singleton, V.L., Orthofer, R. and Lamuela-Raventós, R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Methods in enzymology. Academic Press., 299: 152-178. DOI: https://doi.org/10.1016/S0076-6879(99)99017-1

Sivakumar, D., Jiang and Yahia, E. M. 2011. Maintaining mango (Mangifera indica L.) fruit quality during the export chain. Food Res. Int., 44: 1254-1263. DOI: https://doi.org/10.1016/j.foodres.2010.11.022

Vicente, A. R., Martý´nez, G. A., Chaves, A. R. and Civello, P. M. 2006. Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage. Postharvest Biol. Technol., 40: 116-122. DOI: https://doi.org/10.1016/j.postharvbio.2005.12.012

Vilaplana, R., Hurtado G. and Valencia-Chamorro, S. 2018. Hot water dips elicit disease resistance against anthracnose caused by Colletotrichum musae in organic bananas (Musa acuminata). LWT - Food Sci. Technol., 95: 247-254. DOI: https://doi.org/10.1016/j.lwt.2018.04.085

Wills, R. B. H., McGlasson, W. B., Graham, D., Lee, T. H. and Hall, E. G. 1989. Post-harvest. An introduction to the Physiology and Handling of Fruits and Vegetables, 3rd edition. AVI New York.

Yimyong, S., Datsenka, T. U. and Handa, A. K. 2011. Hot water treatment delays ripening associated metabolic shift in ‘Okrong’ mango fruit during storage. J. Amer. Soc. Hort. Sci., 136(6): 441- 451. DOI: https://doi.org/10.21273/JASHS.136.6.441

Downloads

Published

2023-06-30

How to Cite

Anand, A., Rao, D. V. S., Narayana, C. K., Kurian, M. R., Ranjitha, K., & Shivashankara, K. S. (2023). Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature. Journal of Horticultural Sciences, 18(1), 189–194. https://doi.org/10.24154/jhs.v18i1.2162

Issue

Section

Original Research Papers

Most read articles by the same author(s)

1 2 > >>