Effect of heat treatment and shelf life on chilling injury of mango cv. Nam Dok Mai

Apiradee Muangdech
Faculty of Science and Technology
Rajabhat Rajanagarindra University
Chachoengsao 24000, Thailand.

Reference to this paper should be made as follows:

Muangdech, A. (2016). The chilling iInjury (CI) effects of heat treatment and pre-cooling on the shelf life of mango fruit (Mangifera indica L. cv. Nam Dokmai). Asian International Journal of Social Sciences, 16(4), 50 -64.


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Abstract: This study was aimed to investigate the effect of heat treatment and shelf life on chilling injury of mango cv.Nam Dok Mai.The heat treatment of mango pulp during storage were determined by hot air oven set at 34 and 38°C for three intervals, as 24, 48, and 72 hours, then they were subsequently stored at 5°C for 10, 20, and 30 days to determine the appropriate shelf life. The findings showed that the symptom of mango fruit after chilling injury appeared within the 30th day of storage at 5°C. Several symptoms of mango fruit after chilling injury treatment were observed, i.e., pitting, browning on the skin, water soaking, and rapid rotting of the fruits that resulted in shorter shelf life. It was found that chilling injury mangoes had lower level of total soluble solid, higher disease incidence, and lower quality of fruit when compared with normal ripe-mango fruits at 25°C. Mango fruits treated at 34°C for either 24 or 48 hours, and at 38°C for 24 hours prior to cold storage at 5°C for 10 and 20 days showed a significant reduction in the chilling injury (CI) index when compared to that of non-heated fruits.  On the other hand, the heat treatment did not affect fruit weight loss, firmness, color changes, and water soaking at 5°C.

Keywords: chilling injury, Heat treatment,  Nam Dok Mai, shelf life



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