Ethanol effect associated with hydrothermal treatment on 'Tommy Atkins' mango's quality

Author(s)

de Oliveira Vilar, Silvana Belem ; Penteado Morethzon de Castro, Maria Fernando Demonte ; Benato, Eliane Aparecida ; Moreira, Inacia dos Santos ; Neto, Acacio Figueiredo ; Schmidt, Flavio Luis

• Document type: Journal article
• Source: Revista Brasileira de Fruticultura; v. 41, n. 3, p. 11-pg., 2019-01-01.

Abstract

One of the great challenges of the mango production chain is the maintenance of post-harvest quality of this fruit for export with a focus on food safety. This study evaluated the effect of the hydrothermal treatment associated to ethanol on mango's quality. Two tests were performed, in both were used 'Tommy Atkins' mangoes. In the first one, the heat treatment consisted of immersing the fruits in a bath at 46.1 degrees C / 75 minutes with ethanol concentrations of 0, 5, 10 and 20% v / v, then a cooling bath at 21.1 degrees C / 30 minutes and stored at 25 degrees C. In the second, fruits were submitted to the baths, but with ethanol concentrations of 0, 3, 5 and 7% v/v, and stored at 25 degrees C and 10 degrees C. Physical-chemical and phytopathological analysis and percentage of mango rottenness were evaluated. Mangoes treated with more than 10% ethanol (stored at 25 degrees C), or those treated at ethanol concentrations below 7% (stored at 10 degrees C) did not show good external appearance. It was concluded that ethanol at the concentrations of 3, 5 and 7% v/v associated to hydrothermal treatment did not affect the quality parameters of the fruits stored at 25 degrees C, but these treatments decreased the mangoes shelf life, since these fruits matured faster and are not recommended for exportation. (AU)

• FAPESP's process: 10/08065-6 - Study of the incidence of Salmonella spp. in organic fruits: alternative control of Salmonella SP in post-harvest mango
• Grantee: Maria Fernanda Demonte Penteado Moretzsohn de Castro
• Support Opportunities: Regular Research Grants