Dissertation/Thesis Abstract

Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana
by Sebe, Akua Tiwaa, M.S., Mississippi State University, 2016, 42; 10100282
Abstract (Summary)

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.

Indexing (document details)
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
Publication Number: 10100282
ISBN: 978-1-339-64197-3
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