Claim · model-written summary
The authors recommend 55oC hot water for 5 min as postharvest disinfestation while maintaining fruit characteristics.
- Taxon
- Chok Anan mango fruite0
- Treatment
- 55oC hot water for 5 mine0
- Outcome
- postharvest disinfestation treatmente0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Verbatim
e0“combination of 55oC hot water for 5 min can be used as postharvest disinfestation treatment for Chok Anan mango fruit while maintaining physico-chemical characteristics of fruit”
Title
Physico-chemical characteristics of Chok Anan mango fruit after hot water treatment
Phebe Ding; Salumiah Mijin Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) 2013
Other claims from this paper (5)
- Intervention effect Hot water dip did not affect peel colour, soluble solids concentration, or ascorbic acid.
- Intervention effect Hot water dip did not affect pH or titratable acidity.
- Intervention effect Hot water dip induced heat injury in fruit.
- Intervention effect Hot water dip significantly reduced disease incidence in fully ripened fruit.
- Observation Fruit underwent normal ripening as ripening progressed.