Choosing of the Efficient Hot-dip Treatment Conditions for Reducing Decay of Mango Ripening
This study examined the effects of hot water treatments on reducing decay during after-ripening in mango, and obtained a high efficient condition of heat treatment. According to the thermal death points of Phomopsis mangiferae Ahmad and Collgtotrichumgloeosporioides Penz and the results of thermic damage experiment on mangos cuticular surface. Mangos were treated under a hot water rinse at 60℃ for 1-5 min and 65 ℃ for 0.5-1 min. The control used the traditional condition of 55℃ for 10 min. The hot water treated showed a significant effect on reducing decay during after-ripening in mango under both selected condition and traditional condition. However, 60℃ 3-5 min and traditional condition (55℃ 10 min) were more efficient than 65 ℃ 0.5-1 min. -Therefore, the hot water treatment condition of 60C for 3 min could reach the commercial require, and also decrease time, increase efficiency remarkably.
Phomopsis mangiferae Ahmad Collgtotrichum gloeosporioides Penz Tainong No.l thermal burns
Teng Jianwen Huang Li Liu Ying Wei Baoyao
Institute of Light Industry and Food Engineering Guangxi University Naming, China Institute of Light Industry and Food Engineering Guangxi University Nanning, China
国际会议
山东淄博
英文
963-967
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）