Comparative Response of Mango Fruit towards Pre- and Post-Storage Quarantine Heat Treatments
Saqib Javed,
Huimin Fu,
Amjad Ali,
Atif Nadeem,
Muhammad Amin,
Kashif Razzaq,
Sami Ullah,
Ishtiaq A. Rajwana,
Shafa Nayab,
Vasileios Ziogas,
Ping Liu,
Syed Bilal Hussain
Affiliations
Saqib Javed
Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 600000, Pakistan
Huimin Fu
Guangxi Laboratory of Germplasm Innovation and Utilization of Specialty Commercial Crops in North Guangxi, Guangxi Academy of Specialty Crops, Guilin 541004, China
Amjad Ali
Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 600000, Pakistan
Atif Nadeem
Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 600000, Pakistan
Muhammad Amin
Department of Horticultural Sciences, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
Kashif Razzaq
Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 600000, Pakistan
Sami Ullah
Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 600000, Pakistan
Ishtiaq A. Rajwana
Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 600000, Pakistan
Shafa Nayab
Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 600000, Pakistan
Vasileios Ziogas
Institute of Olive Tree Subtropical Crops and Viticulture, ELGO-DIMITRA, 73134 Chania, Greece
Ping Liu
Guangxi Laboratory of Germplasm Innovation and Utilization of Specialty Commercial Crops in North Guangxi, Guangxi Academy of Specialty Crops, Guilin 541004, China
Syed Bilal Hussain
Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd., Lake Alfred, FL 33850, USA
The present study investigates the comparative effect of pre- and post-storage quarantine heat treatments (hot water treatment (HWT) and vapor heat treatment (VHT)) on the post-harvest performance of the mango fruit cv. ‘Chenab Gold’. The results indicate that the application of HWT at 48 °C for 60 min or VHT at 47 °C for 25 min after 21 days under cold storage enhanced the ethylene production and fruit weight loss, while decreasing fruit firmness and vitamin C content. Noticeably, the post-storage heat treatments ruptured the fruit and destroyed their market value. However, fruit treated with HWT or VHT at harvest exhibited slow weight loss, better skin color, and maintained biochemical attributes as compared to the control when kept under ambient storage conditions. Taken together, the application of hot water before storage has a positive influence on mango fruit quality, while post-storage heat treatment has a devastating impact upon fruit quality and shelf life, cancelling its potential commercial application.
