TY - JOUR
T1 - Effect of high pressure processing on postharvest physiology of 'Keitt' mango
AU - Candelario-Rodríguez, Hugo Ernesto
AU - Zavala-García, Francisco
AU - Ramírez-De León, José Alberto
AU - Aranda-Ruiz, Juana
AU - Mata Montes de Oca, Miguel
AU - Velazquez, Gonzalo
PY - 2014/8
Y1 - 2014/8
N2 - 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.
AB - 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.
KW - High pressure processing
KW - Mangifera indica L
KW - Postharvest
KW - Ripening
UR - http://www.scopus.com/inward/record.url?scp=84897041281&partnerID=8YFLogxK
U2 - 10.1016/j.postharvbio.2014.03.002
DO - 10.1016/j.postharvbio.2014.03.002
M3 - Artículo
SN - 0925-5214
VL - 94
SP - 35
EP - 40
JO - Postharvest Biology and Technology
JF - Postharvest Biology and Technology
ER -