Currently, Ghana does not use Hot Water Treatment (HWT) as a phytosanitary control measure for mangoes. The effect of HW on the quality of ‘Keitt’ mangoes in Ghana was evaluated. Mangoes were washed with chlorinated water or hot water treated at 47°C for 70 min and stored at 25°C for 8 days. There was no treatment*Storage effect (P> 0.05) on the variables studied. Mangoes TA decreased (P<= 0.05) and pH increased with storage time. HWT had no impact on mango quality but had 50% reduction in decay during storage.
|Advisor:||Silva, Juan L.|
|Commitee:||Matta, Frank B., Schilling, Mark W.|
|School:||Mississippi State University|
|Department:||Food Science, Nutrition, and Health Promotion|
|School Location:||United States -- Mississippi|
|Source:||MAI 55/04M(E), Masters Abstracts International|
|Subjects:||Food Science, Agriculture|
|Keywords:||Decay, Fruit quality, Ghana, Keitt mangoes, Mangoes|
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