Abstract
The present investigation was undertaken to evaluate the effect of hot water treatment on the incidence of lenticel browning (LB) in mango, which is becoming one of the main problems in handling and trade of fresh fruits. Fruits of four selected mango varieties (Indian – ‘Dashehari’, ‘Langra’; Exotic – ‘Sensation’, ‘Eldon’) which were found susceptible to LB, were subjected to hot water treatment (HWT) at different levels (45°, 50° and 55°C for 30 min.). After treatment, the fruits were stored at ambient conditions (35 ± 4oC and 65 ± 5% RH) for 10 days. At the end of storage period, observations were recorded on various parameters. Our results revealed that fruits of ‘Langra’ exhibited 100% LB, followed by ‘Dashehari’ (52.8%), ‘Sensation’ (35.9%) and ‘Eldon’ (28.3%). All levels of hot water treatment reduced the LB to a greater extent as well as improved fruit quality attributes significantly over untreated fruits. The best results were obtained with HWT at 50°C for 30 min. for reducing LB and fruit decay in different mango varieties and maintaining better quality over untreated fruits. Thus, it can be concluded that hot water treatment at 50°C for 30 min. could be recommended for reducing incidence of LB in mango.
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Claims 9
Claim · model-written summary
Langra mango fruits exhibited 100% lenticel browning.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“fruits of ‘Langra’ exhibited 100% LB”
t0“mango fruits”
Claim · model-written summary
Dashehari mango fruits exhibited 52.8% lenticel browning.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits of ‘Langra’ exhibited 100% LB, followed by ‘Dashehari’ (52.8%)”
t0“mango fruits”
Claim · model-written summary
Sensation mango fruits exhibited 35.9% lenticel browning.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits of ‘Langra’ exhibited 100% LB, followed by ‘Dashehari’ (52.8%), ‘Sensation’ (35.9%)”
t0“mango fruits”
Claim · model-written summary
Eldon mango fruits exhibited 28.3% lenticel browning.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits of ‘Langra’ exhibited 100% LB, followed by ‘Dashehari’ (52.8%), ‘Sensation’ (35.9%) and ‘Eldon’ (28.3%)”
t0“mango fruits”
Claim · model-written summary
All tested hot water treatment levels reduced mango lenticel browning relative to untreated fruits.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- All levels of hot water treatmente0
- Outcome
- LBe0
- Direction
- reducede0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All levels of hot water treatment reduced the LB to a greater extent as well as improved fruit quality attributes significantly over untreated fruits.”
t0“mango fruits”
Claim · model-written summary
All tested hot water treatment levels significantly improved mango fruit quality attributes relative to untreated fruits.
- Taxon
- mangoMangifera indicat0
- Treatment
- All levels of hot water treatmente0
- Outcome
- fruit quality attributese0
- Direction
- improvede0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All levels of hot water treatment reduced the LB to a greater extent as well as improved fruit quality attributes significantly over untreated fruits.”
t0“mango fruits”
Claim · model-written summary
Hot water treatment at 50°C for 30 min. gave the best reduction in lenticel browning and fruit decay across mango varieties.
- Taxon
- mangoMangifera indicae0
- Treatment
- HWT at 50°C for 30 min.e0
- Outcome
- LB and fruit decaye0
- Direction
- reducinge0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The best results were obtained with HWT at 50°C for 30 min. for reducing LB and fruit decay in different mango varieties and maintaining better quality over untreated fruits.”
Claim · model-written summary
Hot water treatment at 50°C for 30 min. maintained better mango quality than untreated fruits.
- Taxon
- mangoMangifera indicae0
- Treatment
- HWT at 50°C for 30 min.e0
- Outcome
- qualitye0
- Direction
- bettere0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The best results were obtained with HWT at 50°C for 30 min. for reducing LB and fruit decay in different mango varieties and maintaining better quality over untreated fruits.”
Claim · model-written summary
The authors recommend hot water treatment at 50°C for 30 min. to reduce mango lenticel browning incidence.
- Taxon
- mangoMangifera indicae0
- Outcome
- hot water treatment at 50°C for 30 min.e0
- Qualifier
- could be recommendede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hot water treatment at 50°C for 30 min. could be recommended for reducing incidence of LB in mango”
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