Claim · model-written summary
Increasing maturity decreased susceptibility to lenticel spotting.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicat0 - Organ / stage
- fruit maturitye0
- Outcome
- susceptibility to lenticel spottinge0
- Direction
- decreasede0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“As fruit maturity increased, the tolerance to hot water treatment-induced skin scalding and the retention of starch layers and starch spots increased and susceptibility to lenticel spotting decreased.”
t0“'Kensington' mango fruit”
Title
Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment
K. K. Jacobi; E. A. MacRae; S. E. Hetherington Australian Journal of Experimental Agriculture 2001. doi:10.1071/ea00180
Other claims from this paper (14)
- Intervention effect Hot water treatment increased mango weight loss by 50%.
- Intervention effect Hot water treatment increased mango fruit softness by 15%.
- Intervention effect Hot water treatment disrupted starch hydrolysis.
- Intervention effect Hot water treatment reduced early harvested fruit skin yellowness by 40–51% in interaction with maturity.
- Observation Immature fruit were more susceptible to hot water induced skin scalding, starch layer and starch spot injuries, and disease.
- Intervention effect Conditioning at 40°C accelerated ripening, with higher soluble solids and lower acidity.
- Intervention effect Conditioning increased total soluble solids.
- Intervention effect Conditioning decreased titratable acidity.
- Association Increasing maturity increased tolerance to heat induced skin scalding and retention of starch layers and spots.
- Intervention effect Conditioning at 22° prevented cavities before hot water treatment.
- Intervention effect Conditioning at 40°C prevented cavities before hot water treatment.
- Intervention effect 40°C conditioning increased fruit heat tolerance more effectively than 22°C conditioning.
- Intervention effect At 40°C, 16 hours of conditioning was more effective than 4 hours.
- Recommendation The authors recommend selecting mature fruit and conditioning before hot water treatment to reduce heat damage.