Effect of Vapor Heat and Hot Water Treatments on Disease Incidence and Quality of Taiwan Native Strain Mango Fruits

Taiwan native strain mango fruits (Tuu Shien) had three types of treatments: Hot water (HW) (52, 55, 58oC); Vapor heat treatment (VHT) (46.5oC for 40 min) and hot water + vapor heat treatment followed cold storage (1, 3, 6, 9, 12, 15, 20oC) to determine incidences disease control treatment and the changes in quality. The HW at 55oC for 3 min was decreased total spots of anthracnose disease for 6 days compared to control. Moreover, HW at 55oC for 3 min controlled anthracnose disease treatment for 6 days. The vapor heat maintained peel color index, firmness and total soluble solid content at 3oC of storage time. The disease incidences of the Alternaria alternata and Colletotrichum gloeosporiodes were decreased by application of HW and VHT followed by storage at 3oC for 3 weeks. Dothiorella mangiferae area increased during the same time but did not affect quality. The HW + VHT combined with continuous storage at 3oC for ambient room temperature produced the highest fruit quality. © 2010 Friends Science Publishers