Hot water treatment of mangoes: I - variation in temperature and immersion time

Authors

  • Vladimir Rodrigues Sampaio USP; E.S.A. Luiz de Queiroz; Departamento de Agricultura e Horticultura
  • Clarice Garcia B. Demétrio USP; E.S.A. Luiz de Queiroz; Departamento de Matemática e Estatística
  • Décio Barbin USP; E.S.A. Luiz de Queiroz; Departamento de Matemática e Estatística

DOI:

https://doi.org/10.1590/S0071-12761979000100037

Abstract

Hot water treatment was used to control 'Haden' mango spoilage, using immersion in water at 45, 50, 55, and 60°C during 10, 20 and 30 minutes. After treatment, the fruits was pulverized with cloroethylfosfonic acid at 500 ppm. Experiment finished at. 10th day, when the fruits were ripe. Hot water treatments at 50°C for 30 minutes and 55°C for 10 minutes were the best of all, with very good anthracnosis (Colletotrichum gloeosporioides Penz) control. There were no alterations in aspect, acid and sugar contents in the fruits treated. Mango fruits immersed in hot water at 55°C during 20 minutes, or at 60°C during 10 minutes were scalded.

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Published

1979-01-01

Issue

Vol. 36 (1979)

Section

nd48734628

How to Cite

Sampaio, V. R., Demétrio, C. G. B., & Barbin, D. (1979). Hot water treatment of mangoes: I - variation in temperature and immersion time . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 36, 659-670. https://doi.org/10.1590/S0071-12761979000100037