Hot Water Disinfestation Treatment Does Not Affect Physical and Biochemical Properties of Export Quality Mango Fruit [ Mangifera indica L.]

Shepard Ndlela, Francis Obala, Nelson L. Mwando, Abdullah M. Mkiga, Abdelmutalab G. A. Azrag and Samira A. Mohamed
Additional contact information
Shepard Ndlela: International Centre of Insect Physiology and Ecology (ICIPE), Nairobi P.O. Box 30772-00100, Kenya
Francis Obala: International Centre of Insect Physiology and Ecology (ICIPE), Nairobi P.O. Box 30772-00100, Kenya
Nelson L. Mwando: International Centre of Insect Physiology and Ecology (ICIPE), Nairobi P.O. Box 30772-00100, Kenya
Abdullah M. Mkiga: Tanzania Agricultural Research Institute (TARI)-Ukiriguru Centre, Mwanza P.O. Box 1433-33517, Tanzania
Abdelmutalab G. A. Azrag: International Centre of Insect Physiology and Ecology (ICIPE), Nairobi P.O. Box 30772-00100, Kenya
Samira A. Mohamed: International Centre of Insect Physiology and Ecology (ICIPE), Nairobi P.O. Box 30772-00100, Kenya

Agriculture, 2022, vol. 12, issue 5, 1-26

Abstract: There are various postharvest treatments currently available in the market. Among these, heat-based treatments are very effective. Several hot water treatment (HWT) protocols at various temperature regimes and time durations have been developed for different mango cultivars and varieties. However, many concerns have been raised regarding the quality of fruits subjected to HWT, particularly on physical and biochemical properties. The purpose of this study was to generate empirical evidence on the effect of the HWT protocol currently recognized and accepted by the EU for Apple mango cultivar from Africa. We subjected mango to HWT at 46.1 °C for 68, 75, and 84 min and evaluated various physical and biochemical properties at 1, 3, 5, and 7 days post-treatment. Conventional methods of analysis were used to test acidity, antioxidants, minerals, nutrients, and physical properties of treated mangoes, and comparisons against untreated controls were made. We found no significant differences in pH, various acid content, total carotenoids, β-carotene content, vitamin A, aromatic volatiles, total phenolics, total antioxidant activity, various minerals, electrolytic leakage, crude protein, total carbohydrates, total sugars, crude fat, moisture content, dry matter, total soluble solids, firmness, or weight between treated and untreated mangoes. We conclude that HWT presents a viable alternative for postharvest treatment of export mangoes provided that quality attributes are maintained from preharvest, harvesting, transportation, treatment, and post-treatment handling.

Keywords: physicochemical; hot water treatment; postharvest processing; fruit; vegetable; export; antioxidants; trade of fruits; fruit quality; postharvest quality; disinfestation protocol (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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