Abstract
Mango fruit is prone to postharvest disease, especially anthracnose and stem end rot. Hot water dip (HWD) treatment has been used to control postharvest disease in fruit but little information about the response of Chok Anan mango fruit towards HWD treatment. This study was conducted to determine optimum duration of HWD in controlling postharvest diseases. Mature green Chok Anan mango fruit were treated at 26 and 55 oC for 5, 15 and 25 min and fruits at ripening stage 1, 3 and 5 were analyzed for peel colour, flesh firmness, soluble solids concentration (SSC), ascorbic acid, pH, titratable acidity, disease incidence and heat induced injury. HWD treatment did not affect peel colour, SSC, ascorbic acid, pH and titratable acidity and induced heat injury to the fruit. Disease incidence of ripening stage 5 (fully ripened) fruit reduced significantly after HWD. In addition, the fruit underwent normal ripening as ripening progressed. It is concluded that combination of 55oC hot water for 5 min can be used as postharvest disinfestation treatment for Chok Anan mango fruit while maintaining physico-chemical characteristics of fruit.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher.
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Hot water dip did not affect peel colour, soluble solids concentration, or ascorbic acid.
- Taxon
- Mango
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- HWD treatmente0
- Outcome
- peel colour, SSC, ascorbic acide0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“HWD treatment did not affect peel colour, SSC, ascorbic acid, pH and titratable acidity”
t0“Chok Anan mango fruit”
Claim · model-written summary
Hot water dip did not affect pH or titratable acidity.
- Taxon
- MangoMangifera indicat0
- Treatment
- HWD treatmente0
- Outcome
- pH and titratable aciditye0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HWD treatment did not affect peel colour, SSC, ascorbic acid, pH and titratable acidity”
t0“Chok Anan mango fruit”
Claim · model-written summary
Hot water dip induced heat injury in fruit.
- Taxon
- MangoMangifera indicat0
- Treatment
- HWD treatmente0
- Outcome
- heat injurye0
- Direction
- inducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HWD treatment did not affect peel colour, SSC, ascorbic acid, pH and titratable acidity and induced heat injury to the fruit”
t0“Chok Anan mango fruit”
Claim · model-written summary
Hot water dip significantly reduced disease incidence in fully ripened fruit.
- Taxon
- MangoMangifera indicat0
- Organ / stage
- ripening stage 5 (fully ripened) fruite0
- Treatment
- HWDe0
- Outcome
- Disease incidencee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Disease incidence of ripening stage 5 (fully ripened) fruit reduced significantly after HWD”
t0“Chok Anan mango fruit”
Claim · model-written summary
Fruit underwent normal ripening as ripening progressed.
- Taxon
- MangoMangifera indicat0
- Outcome
- normal ripeninge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fruit underwent normal ripening as ripening progressed”
t0“Chok Anan mango fruit”
Claim · model-written summary
The authors recommend 55oC hot water for 5 min as postharvest disinfestation while maintaining fruit characteristics.
Verbatim
e0“combination of 55oC hot water for 5 min can be used as postharvest disinfestation treatment for Chok Anan mango fruit while maintaining physico-chemical characteristics of fruit”
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