Hot Water Disinfestation Treatment Does Not Affect Physical and Biochemical Properties of Export Quality Mango Fruit [<i>Mangifera indica</i> L.]

Abstract

There are various postharvest treatments currently available in the market. Among these, heat-based treatments are very effective. Several hot water treatment (HWT) protocols at various temperature regimes and time durations have been developed for different mango cultivars and varieties. However, many concerns have been raised regarding the quality of fruits subjected to HWT, particularly on physical and biochemical properties. The purpose of this study was to generate empirical evidence on the effect of the HWT protocol currently recognized and accepted by the EU for Apple mango cultivar from Africa. We subjected mango to HWT at 46.1 °C for 68, 75, and 84 min and evaluated various physical and biochemical properties at 1, 3, 5, and 7 days post-treatment. Conventional methods of analysis were used to test acidity, antioxidants, minerals, nutrients, and physical properties of treated mangoes, and comparisons against untreated controls were made. We found no significant differences in pH, various acid content, total carotenoids, β-carotene content, vitamin A, aromatic volatiles, total phenolics, total antioxidant activity, various minerals, electrolytic leakage, crude protein, total carbohydrates, total sugars, crude fat, moisture content, dry matter, total soluble solids, firmness, or weight between treated and untreated mangoes. We conclude that HWT presents a viable alternative for postharvest treatment of export mangoes provided that quality attributes are maintained from preharvest, harvesting, transportation, treatment, and post-treatment handling.

Keywords

• physicochemical
• hot water treatment
• postharvest processing
• fruit
• vegetable
• export