Effects of hot air treatments on the postharvest physiology and quality of mango fruit

Heat treatments have several potential positive effects in fruits including insect and decay control, amelioration of chilling injury and delay of ripening and senescence. Hot water treatment (46.1°C for 65-90 min, depending on fruit weight) has been used in Mexico and some other countries as a quarantine insect control treatment for mangoes. Hot air treatments can provide several advantages compared to hot water in regard to installations, costs, reduced injury, and compatibility with other systems such as controlled atmospheres. In this work we have investigated the effect of hot air treatments at 44°C and 50% RH for 160 and 220 min, on the physiology and quality of 'Manila' and 'Oro' mango fruit stored at 10°C and 85% RH for up to 20 and 32 days, respectively. No injury was observed in 'Manila' fruit exposed for 160 or 220 min, but injury was observed in 'Oro' fruit after ≥ 24 days storage at 10°C and 85% RH. Some of the injured fruit failed to ripen. Heat treatment (especially for 160 min) delayed ripening in 'Manila' fruit, as measured with color and texture changes, compared to the control.