Abstract
Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage. The treatment accelerated ripening and reduced spoilage by greater than 50%, compared with control fruits. Fruit at an early stage of maturity generally ripened more slowly and therefore had a longer storage life compared with fully mature fruit. In such fruit hot water treatment hastened the onset of the respiratory climacteric by 3-6 days but had no effect on more mature fruit. Fruit treated with hot water showed a higher physiological wt. loss and improved surface colour and marketability without flavour being affected.
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Claims 8
Claim · model-written summary
Hot water treatment at 54 degrees C for 5 min accelerated ripening of mango fruit compared with control fruit.
- Taxon
- Mangoes
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Mangifera indicae0 - Treatment
- hot water treatment at 54 plus/minus 1 degree C for 5 mine0
- Outcome
- ripeninge1
- Direction
- acceleratede1
- Comparator
- control fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage”
e1“The treatment accelerated ripening and reduced spoilage by greater than 50%, compared with control fruits”
Claim · model-written summary
Hot water treatment reduced post-harvest spoilage of mango fruit by greater than 50% compared with control fruit.
- Taxon
- MangoesMangifera indicae0
- Treatment
- hot water treatment at 54 plus/minus 1 degree C for 5 mine0
- Outcome
- spoilagee1
- Direction
- reducede1
- Value
- greater than 50%e1
- Comparator
- control fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage”
e1“The treatment accelerated ripening and reduced spoilage by greater than 50%, compared with control fruits”
Claim · model-written summary
Fruit at an early stage of maturity had a longer storage life than fully mature fruit, as it ripened more slowly.
- Taxon
- MangoesMangifera indicae0
- Organ / stage
- early stage of maturitye2
- Outcome
- storage lifee2
- Qualifier
- ripened more slowlye2
- Comparator
- fully mature fruite2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage”
e2“Fruit at an early stage of maturity generally ripened more slowly and therefore had a longer storage life compared with fully mature fruit”
Claim · model-written summary
Hot water treatment hastened the onset of the respiratory climacteric by 3-6 days in fruit at an early stage of maturity.
- Taxon
- MangoesMangifera indicae0
- Treatment
- hot water treatmente3
- Outcome
- onset of the respiratory climacterice3
- Direction
- hastenede3
- Value
- 3-6 dayse3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage”
e3“In such fruit hot water treatment hastened the onset of the respiratory climacteric by 3-6 days but had no effect on more mature fruit”
Claim · model-written summary
Hot water treatment had no effect on the respiratory climacteric of more mature fruit.
- Taxon
- MangoesMangifera indicae0
- Organ / stage
- more mature fruite3
- Treatment
- hot water treatmente3
- Outcome
- respiratory climacterice3
- Direction
- no effecte3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage”
e3“In such fruit hot water treatment hastened the onset of the respiratory climacteric by 3-6 days but had no effect on more mature fruit”
Claim · model-written summary
Hot water treated mango fruit showed higher physiological weight loss.
- Taxon
- MangoesMangifera indicae0
- Treatment
- hot watere4
- Outcome
- physiological wt. losse4
- Direction
- highere4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage”
e4“Fruit treated with hot water showed a higher physiological wt. loss and improved surface colour and marketability without flavour being affected”
Claim · model-written summary
Hot water treated mango fruit showed improved surface colour and marketability.
- Taxon
- MangoesMangifera indicae0
- Treatment
- hot watere4
- Outcome
- surface colour and marketabilitye4
- Direction
- improvede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage”
e4“Fruit treated with hot water showed a higher physiological wt. loss and improved surface colour and marketability without flavour being affected”
Claim · model-written summary
Hot water treatment did not change the flavour of mango fruit.
- Taxon
- MangoesMangifera indicae0
- Treatment
- hot watere4
- Outcome
- flavoure4
- Direction
- no_changeinferrede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mangoes of the var. Alphonso were harvested at various stages of maturity during 1971-1972 and given hot water treatment at 54 plus/minus 1 degree C for 5 min to regulate ripening and control post-harvest microbial spoilage”
e4“Fruit treated with hot water showed a higher physiological wt. loss and improved surface colour and marketability without flavour being affected”
The same questions in other papers
heat · quality: postharvest · Mangifera indica (mango)Results differ
32 papers in the same direction as this paper · 7 in the opposite direction
- positive
- negative
- no effect
36 papers more in this group
See all 40 papers →heat · quality: general · Mangifera indica (mango)Positive and negative results
3 papers in the same direction as this paper · 13 in the opposite direction
- positive
- positive
- positive
13 papers more in this group
See all 17 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.