Effect of hot water treatment on quality and shelf-life of Keitt mango

Abstract

Mango anthracnose, a major postharvest disease, induces huge losses in mangoes and threatens mango export and consumption. The effectiveness of hot water treatment as a postharvest disease control measure on Keitt cultivar of mango was assessed over a 21-day storage period. Batches of fruits were subjected to various degrees of hot-water treatments at temperatures 48oC, 50oC, 52oC and control (tap-water – 33oC) for various durations (each treatment had different time duration of 5 and 10 minutes). Fruits were stored at room temperature (33oC). Hot water treatments at 52oC/10min, 52oC/5min, 50oC/10min and 50oC/5min proved to be effective in controlling anthracnose disease on Keitt fruits after 7 days in storage, whereas the control showed the highest incidence. Hot water treatment at 52oC/5minutes, however, proved to be the best treatment that controlled anthracnose in Keitt mango fruits after 21 days in storage. Hot water treatment did not significantly (P>0.05) affect the fruit firmness, pH and total soluble solids.