Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments

Postharvest degradation of minimally processed mangoes limits the marketability of fruit. The effect of heat treatments applied to whole 'Keitt' mango fruit on physical, physiological and biochemical quality of minimally processed mangoes was studied. Whole mangoes were subjected to hot water dipping (HWD) at 46 or 50 degrees C for 30 or 75 min, cooled for 15 min, minimally processed and stored at 6 degrees C for 9 d. Sensory analysis, firmness, color, acidity, pH, total soluble solids (TSS), ascorbic acid, total carotenoids, malondialdehyde (MDA) and respiration rate (RR) were investigated. A global beneficial effect of HWD 501 degrees C/30 min was observed. This treatment was the only one to maintain the acceptability of fresh-cut mangoes for 6 cl, the yellow color, expressed by b* Value, for 9 d and the firmness for 3 d compared to the control. Moreover, HWD 50 degrees C/30min increased the total carotenoids content after 3 d compared to the control. Although the ascorbic acid content decreased during storage, HWD 50 degrees C/30 min is the less degrading condition of the heat treatments. Lipid peroxidation, estimated by MDA content, was less important for HWD 50 degrees C/30 min. Finally, the RR of whole mangoes treated by HWD 50 degrees C/30 min was lower than in the other treatments and could be used as an indicator of product shelf-life. This study selected the HWD 50 degrees C/30 min as the optimal heat treatment to improve the quality of fresh-cut 'Keitt' mangoes. (C) 2008 Elsevier B.V. All rights reserved.