Effect of hot water treatments on physiological and biochemical changes in mango cv. Banganapalli during storage at ambient temperature
Keywords:Antioxidants, hot water treatments, mango cv. Banganapalli, phenols, quality
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.
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