Effect of Heat Treatment and Shelf Life on Chilling Injury of Mango Cv. Nam Dok Mai


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 flesh mango during storage were determined by hot air oven set at 34 and 38°C for various intervals, i.e., 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

Author Information
Apiradee Muangdech, Rajabhat Rajanagarindra University, Thailand

Paper Information
Conference: ACSEE2016
Stream: Environmental Sustainability & Human Consumption: Human and Life Sciences

This paper is part of the ACSEE2016 Conference Proceedings (View)
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Posted by James Alexander Gordon