Application Of Hot Water And Temperature Treatments To Improve Quality Of Keitt And Nam Doc Mai Mango Fruits.
Adams Abdul-Rahaman Musah Zakariya, Nasiru Alhassan
Key words: Hot water treatment, Temperature, Keitt, Nam do mai, Weight loss, Colour, Firmess, Overall quality.
ABSTRACT: Hot water dipping (HWD) at a range of treated temperatures at 50OC /11ms and stored at temperatures of 7OC and 25OC were applied to keitt mango and Nam doc mai mango fruits after harvest and some were also left on control without hot water dipping. During the storage both treated and untreated fruits were stored at 7OC and 25 OC. The quality characteristics such as surface colour changes, weight loss, firmness and sensory evaluation were investigated for a storage period of Ten (10) days. Regarding the effect of storage temperatures on the changes in fruit weight loss, the data of both varieties indicated less weight loss in 7OC and high weight loss in room temperature of 25OC, leading to significance difference in fruits weight loss between the two temperatures. Loss in fruit firmness was also high in temperatures of 25OC compared to 7OC in both varieties but Nam doc mai variety retained fruits firmness better than the Keitt fruits. Panelist after the organoleptic test scored high for sweetness (sugars content) for 25 OC , and low for 7OC but in both conditions panelist rated Keitt mango fruits higher than the Nam doc mai mango fruits. Overall acceptance was high in fruits treated and stored at 25oc for both varieties. Generally in overall acceptance Keitt mango did better in both 25oC and 7oC in both treated and untreated fruits.
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