Abstract
Formerly, chemical fumigation was used for disinfestation treatment, but now had been replaced bychemical-free disinfestations treatment such as vapor heat treatment (VHT). The objectives of this researchwere (1) to design the VHT Unit and testing its performances, and (2) to study the effect of the VHT methodand waxing on the fruit quality during storage of mango. The designs of VHT unit consist of water tank, filter,heater, water pump, differential pressure fan, atomizer, control panel and treatment chamber. Performanceof the unit showed that the temperature of the VHT chamber increased from ambient temperature of 30OCto setting point of 47OC in 70 minutes. Relative humidity of the VHT chamber was very high (more than90%) indicating the VHT unit was successful in being used for fruitfly disinfestations of fruit product. Usingsetting point of 46.5OC, the mango fruit core temperature reached temperature of 45.5-46.3OC in 130minutes. Mango ‘Gedong gincu’ were treated at 46.5OC for 10, 20, 30 minutes and control and then followedby waxing. The results showed that VHT of 10-30 minutes were not significantly affect the fruit quality.There were no significant changes in the fruit weight losses, hardness, color, soluble solid content, watercontent and vitamin C. VHT at 46.5OC for 20-30 minutes was effective to kill the fruitfly infested inside themangos and VHT followed by waxing was able to maintain mango quality during storage.Keywords : mango, fruit fly, heat quarantine treatment, vapor heat treatment (VHT)Diterima: 15 Januari 2008; Disetujui: 27 Agustus 2008
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Claims 8
Claim · model-written summary
The VHT chamber temperature increased to a 47 °C setpoint within 70 minutes.
- Taxon
- Mango
_from_India.jpg?width=60)
Mangifera indicat0 - Outcome
- temperature of the VHT chambere0
- Value
- 70 minutese1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
t0“Postharvest Handling of Mango”
e0“the temperature of the VHT chamber increased”
e1“setting point of 47OC in 70 minutes”
Claim · model-written summary
Relative humidity of the VHT chamber was very high.
- Taxon
- MangoMangifera indicat0
- Outcome
- Relative humiditye0
- Qualifier
- very highe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Postharvest Handling of Mango”
e0“Relative humidity of the VHT chamber was very high”
Claim · model-written summary
The mango fruit core temperature reached 45.5-46.3 °C at a 46.5 °C setpoint.
- Taxon
- MangoMangifera indicat0
- Outcome
- fruit core temperaturee0
- Value
- 45.5-46.3OCe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Postharvest Handling of Mango”
e0“fruit core temperature reached temperature of 45.5-46.3OC”
Claim · model-written summary
VHT of 10-30 minutes did not significantly affect mango fruit quality.
- Taxon
- MangoMangifera indicat0
- Treatment
- VHT of 10-30 minutese0
- Outcome
- fruit qualitye0
- Direction
- not significantly affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Postharvest Handling of Mango”
e0“The results showed that VHT of 10-30 minutes were not significantly affect the fruit quality”
Claim · model-written summary
After VHT, there were no significant changes in fruit weight losses, hardness or color.
- Taxon
- MangoMangifera indicat0
- Treatment
- VHTe0
- Outcome
- fruit weight losses, hardness, colore1
- Direction
- no significant changese1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Postharvest Handling of Mango”
e0“The results showed that VHT of 10-30 minutes were not significantly affect the fruit quality”
e1“There were no significant changes in the fruit weight losses, hardness, color”
Claim · model-written summary
After VHT, there were no significant changes in soluble solid content, water content or vitamin C.
- Taxon
- MangoMangifera indicat0
- Treatment
- VHTe0
- Outcome
- soluble solid content, water content and vitamin Ce2
- Direction
- no significant changese1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Postharvest Handling of Mango”
e0“The results showed that VHT of 10-30 minutes were not significantly affect the fruit quality”
e1“There were no significant changes in the fruit weight losses, hardness, color”
e2“soluble solid content, water content and vitamin C”
Claim · model-written summary
VHT at 46.5 °C for 20-30 minutes killed fruit flies infesting mangos.
- Taxon
- MangoMangifera indicat0
- Treatment
- VHT at 46.5OC for 20-30 minutese0
- Interactor
- fruitflye0pest
- Outcome
- kille0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Postharvest Handling of Mango”
e0“VHT at 46.5OC for 20-30 minutes was effective to kill the fruitfly infested inside”
Claim · model-written summary
VHT followed by waxing maintained mango quality during storage.
- Taxon
- MangoMangifera indicat0
- Treatment
- VHT followed by waxinge0
- Outcome
- mango quality during storagee0
- Direction
- maintaine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Postharvest Handling of Mango”
e0“VHT followed by waxing was able to maintain mango quality during storage”
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