Effect of fruit maturity on quality and physiology of high-humidity hot air-treated 'Kensington' mango (Mangifera indica Linn.)

Abstract

Mature and immature ‘Kensington’ mangoes (Mangifera indica Linn.) were treated with an experimental high humidity hot air treatment (HT) to a fruit core temperature of 46.5 °C for 10 min for disinfestation purposes and to test for fruit injury reportedly associated with fruit immaturity. Two methods of determining fruit maturity were examined with fruit harvested over two different seasons, in order to gain a broad range of maturities. No internal or external injury was caused to fruit at any maturity stage by the treatment. Mature HT fruit softened faster and had increased skin colour development compared to immature HT fruit. HT shows commercial potential since the physiological changes associated with treatment and maturity can be managed with careful postharvest handling practices. We recommend only mature fruit be harvested and treated since quality and market performance will be maximised.