Chemical-free postharvest heat treatments for mango fruit cv. Alphonso for boosting quality assurance, and quarantine clearance

Abstract

Alphonso, the most delicious variety of mango (Mangifera indica L.) is known for its excellent texture, taste, and richness with vitamins and minerals. Export of mango from India to different countries is highly dynamic due to phytosanitary and quarantine requirements, and postharvest quality deterioration during storage. During last few years export of Alphonso mango from India has been challenged by strict phytosanitary and quarantine requirements followed by different countries. In order to meet the acceptable standards of different countries and to maintain the quality of Alphonso mangoes for export purposes, the study was focused on use of chemical-free post-harvest treatments. Alphonso mango fruit were subjected to hot water treatment (HWT) at 40 °C/80 min, 50 °C/40 min, and 60 °C/20 min and hot vapor treatment (HVT) at 50 °C/40 min and stored for 25 days (d) under ambient and cold storage conditions. The quality of mango samples was assessed in terms of changes in physical, physiological, biochemical, and visual characteristics. The mangoes subjected to HWT 50 °C/40 min and HVT 50 °C/40 min showed 40.9% less weight loss and a high TSS content of 20.8% at 25 d of storage compared to untreated samples. HWT 40 °C/80 min showed highest carotenoid content of 13.11 mg/10 g and saffron-like yellow color with higher L* and b* values. During 25 d of storage slow respiration rate and high retention of firmness in HWT 50 °C/40 min and HVT 50 °C/40 min treatments was observed as compared to untreated and HWT 60 °C/20 min. It was concluded that HWT 50 °C/40 min and HVT 50 °C/40 min can be used as chemical-free postharvest quarantine treatment for export quality retention of Indian Alphonso mango.