Response of sapote mamey [Pouteria sapota (Jacq.) H.E. Moore&Stearn] fruit to hot water treatments

The aim of this study was to determine the effect of potential insect disinfestation hot water treatments (HWT) on sapote mamey fruit ripening and quality. The center of a 0.50 kg fruit took ∼ 45 min to reach the water temperature (40-60°C). Once the center of the fruit reached the water temperature, fruit were held for an additional 40-60 min in the water. After immersion, fruit were allowed to dry and were held in storage at 25°C for 4-6 days. Fruit treated at 40 or 45°C showed no significant changes in quality, while fruit treated at 50°C for 60 min ripened irregularly and had flesh with white and dark colorations. Fruit treated at 60°C for 60 min ripened more slowly and had no skin or flesh symptoms of heat injury, but had lower soluble solids and pH, higher firmness and slightly higher water loss than untreated fruit. The 60°C heated fruit also showed a lesser degree of flesh browning than untreated fruit. A panel of untrained judges found no significant difference in taste or aroma. Judges did give a higher score for the flesh color of fruit treated at 60°C compared with that of untreated fruit as there was less flesh browning and a firmer flesh relative to untreated fruit. Sapote mamey fruit subjected to 60°C HWT for 60 min had relatively minor effects on fruit quality and a delayed ripening. Hot water treatments may have potential as an insect disinfestation treatment for sapote mamey.