Effect of high pressure processing on postharvest physiology of 'Keitt' mango

Hugo Ernesto Candelario-Rodríguez, Francisco Zavala-García, José Alberto Ramírez-De León, Juana Aranda-Ruiz, Miguel Mata Montes de Oca, Gonzalo Velazquez

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High pressure processing (HPP) has been proposed as a potential quarantine method against the Mexican fruit fly (Anastrepha ludens), which parasitizes mango (Mangifera indica) fruit. It is efficient against this pest in conditions of high pressure and moderate temperatures. However, further studies are required to evaluate the effect of this quarantine treatment on fruit quality. The aim of this study was to evaluate the effect of HPP on the postharvest physiology of 'Keitt' mango during storage at 25. °C. Mangoes at physiological maturity were pressurized at 50, 70, and 90. MPa for 9. min (a control was obtained with no pressurization). The fruit were stored for 14. d and changes in physiological and physicochemical variables associated with ripening were assessed. The pressure level affected the respiration rate resulting in changes in other variables, such as total soluble solids. High pressure did not inhibit fruit ripening and the quality of the treated fruit was similar to that of the control. © 2014 Elsevier B.V.
Original languageAmerican English
Pages (from-to)35-40
Number of pages6
JournalPostharvest Biology and Technology
StatePublished - 1 Jan 2014


Cite this

Candelario-Rodríguez, H. E., Zavala-García, F., Ramírez-De León, J. A., Aranda-Ruiz, J., Mata Montes de Oca, M., & Velazquez, G. (2014). Effect of high pressure processing on postharvest physiology of 'Keitt' mango. Postharvest Biology and Technology, 35-40. https://doi.org/10.1016/j.postharvbio.2014.03.002