Abstract
The effects of conditioning and hot water treatments on immature and mature ‘Kensington’ mangoes were examined. A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%), fruit softness (15%), disrupted starch hydrolysis and interacted with maturity to reduce the skin yellowness (40–51%) of early harvested fruit. Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease. Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels. 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. A conditioning treatment of either 22° or 40°C before hot water treatment could prevent the appearance of cavities at all maturity levels. The 40°C conditioning temperature was found to be more effective in increasing fruit heat tolerance than the 22°C treatment; the longer the time of conditioning at 40°C, the more effective the treatment (16 v . 4 h). For maximum fruit quality, particularly for export markets, it is recommended that mature fruit are selected and conditioned before hot water treatment to reduce the risk of heat damage.
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Claims 15
Claim · model-written summary
Hot water treatment increased mango weight loss by 50%.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicat0 - Material
- Kensingtont0
- Treatment
- hot water treatment of 47°C fruit core temperature held for 15 mine0
- Outcome
- weight losse0
- Direction
- increasede0
- Value
- 50%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%)”
t0“'Kensington' mango fruit”
Claim · model-written summary
Hot water treatment increased mango fruit softness by 15%.
- Taxon
- mangoMangifera indicat0
- Treatment
- hot water treatment of 47°C fruit core temperature held for 15 mine0
- Outcome
- fruit softnesse0
- Direction
- increasede0
- Value
- 15%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%), fruit softness (15%)”
t0“'Kensington' mango fruit”
Claim · model-written summary
Hot water treatment disrupted starch hydrolysis.
- Taxon
- mangoMangifera indicat0
- Treatment
- hot water treatmente1
- Outcome
- starch hydrolysise0
- Direction
- disruptede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“disrupted starch hydrolysis”
e1“A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%)”
t0“'Kensington' mango fruit”
Claim · model-written summary
Hot water treatment reduced early harvested fruit skin yellowness by 40–51% in interaction with maturity.
- Taxon
- mangoMangifera indicat0
- Treatment
- heat treatmentt0
- Outcome
- skin yellownesse0
- Direction
- reducee0
- Value
- 40–51%e0
- Qualifier
- early harvested fruite0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“interacted with maturity to reduce the skin yellowness (40–51%) of early harvested fruit”
t0“'Kensington' mango fruit to heat treatment”
Claim · model-written summary
Immature fruit were more susceptible to hot water induced skin scalding, starch layer and starch spot injuries, and disease.
- Taxon
- mangoMangifera indicat0
- Organ / stage
- Immature fruite0
- Treatment
- hot water treatmente0
- Outcome
- skin scalding, starch layer and starch spot injuries and diseasee0
- Direction
- more susceptiblee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease.”
t0“'Kensington' mango fruit”
Claim · model-written summary
Conditioning at 40°C accelerated ripening, with higher soluble solids and lower acidity.
- Taxon
- mangoMangifera indicat0
- Treatment
- Conditioning fruit at 40°C for up to 16 h before hot water treatmente0
- Outcome
- fruit ripeninge0
- Direction
- acceleratede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels.”
t0“'Kensington' mango fruit”
Claim · model-written summary
Conditioning increased total soluble solids.
- Taxon
- mangoMangifera indicat0
- Treatment
- Conditioning fruit at 40°C for up to 16 h before hot water treatmente0
- Outcome
- total soluble solidse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels.”
t0“'Kensington' mango fruit”
Claim · model-written summary
Conditioning decreased titratable acidity.
- Taxon
- mangoMangifera indicat0
- Treatment
- Conditioning fruit at 40°C for up to 16 h before hot water treatmente0
- Outcome
- titratable acidity levelse0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels.”
t0“'Kensington' mango fruit”
Claim · model-written summary
Increasing maturity increased tolerance to heat induced skin scalding and retention of starch layers and spots.
- Taxon
- mangoMangifera indicat0
- Organ / stage
- fruit maturitye0
- Outcome
- tolerance to hot water treatment-induced skin scalding and the retention of starch layers and starch spotse0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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”
t0“'Kensington' mango fruit”
Claim · model-written summary
Increasing maturity decreased susceptibility to lenticel spotting.
- Taxon
- mangoMangifera indicat0
- Organ / stage
- fruit maturitye0
- Outcome
- susceptibility to lenticel spottinge0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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”
Claim · model-written summary
Conditioning at 22° prevented cavities before hot water treatment.
- Taxon
- mangoMangifera indicat0
- Treatment
- 22°e0
- Outcome
- appearance of cavitiese0
- Direction
- prevente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A conditioning treatment of either 22° or 40°C before hot water treatment could prevent the appearance of cavities at all maturity levels.”
t0“'Kensington' mango fruit”
Claim · model-written summary
Conditioning at 40°C prevented cavities before hot water treatment.
- Taxon
- mangoMangifera indicat0
- Treatment
- 40°Ce0
- Outcome
- appearance of cavitiese0
- Direction
- prevente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A conditioning treatment of either 22° or 40°C before hot water treatment could prevent the appearance of cavities at all maturity levels.”
t0“'Kensington' mango fruit”
Claim · model-written summary
40°C conditioning increased fruit heat tolerance more effectively than 22°C conditioning.
- Taxon
- mangoMangifera indicat0
- Treatment
- 40°C conditioning temperaturee0
- Outcome
- fruit heat tolerancee0
- Direction
- increasinge0
- Comparator
- 22°C treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The 40°C conditioning temperature was found to be more effective in increasing fruit heat tolerance than the 22°C treatment”
t0“'Kensington' mango fruit”
Claim · model-written summary
At 40°C, 16 hours of conditioning was more effective than 4 hours.
- Taxon
- mangoMangifera indicat0
- Treatment
- 16e0
- Outcome
- more effective the treatmente0
- Direction
- more effectivee0
- Comparator
- 4 he0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the longer the time of conditioning at 40°C, the more effective the treatment (16 v . 4 h).”
t0“'Kensington' mango fruit”
Claim · model-written summary
The authors recommend selecting mature fruit and conditioning before hot water treatment to reduce heat damage.
- Taxon
- mangoMangifera indicat0
- Outcome
- mature fruit are selected and conditioned before hot water treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it is recommended that mature fruit are selected and conditioned before hot water treatment to reduce the risk of heat damage.”
t0“'Kensington' mango fruit”
The same questions in other papers
heat · quality: postharvest · Mangifera indica (mango)Results differ
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- negative
- no effect
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12 papers in the same direction as this paper · 4 in the opposite direction
- no effect
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See all 17 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.