Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 36, Issue 7, Pages 767-773Publisher
WILEY
DOI: 10.1046/j.1365-2621.2001.00522.x
Keywords
Mangifera indica; organic acids; overall quality; polyamines; sugars; UV-C treatment
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Ripe mangoes 'Tommy Atkins' were exposed to UV-C irradiation for 10 and 20 min, prior to storage for 14 days at 5 or 20 degreesC and a shelf-life period of 7 days at 20 degreesC. UV-C-treated fruit maintained better visual appearance than unirradiated controls. UV-C irradiation for 10 min was the most effective regime in suppressing decay symptoms and maintaining firmness during storage at 5 or 20 degreesC. Such fruit (treated with UV-C for 10 min) showed greater levels of putrescine and spermidine after cold storage than controls and those treated with UV-C for 20 min. Higher levels of sugars and lower levels of organic acids were observed in mangoes treated with UV-C for 20 min. However, the most effective UV-C treatment (10 min) for reducing decay maintained sugar and organic acid levels similar to the controls. No UV-damage was observed on treated fruits after storage. These results indicate that UV-C irradiation could be used as an effective and rapid method to preserve the postharvest life of ripe mangoes without adversely affecting certain quality attributes.
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