Quality evaluation of Harumanis mango after vapour heat treatment at different maturity stages

M. N. Latifah , Z. Sulaiman, O. Mohd. Shamsuddin and J. Mohd. Yunus

Abstract

Harumanis mangoes of four maturity stages (9, 11, 12 and 13 weeks after anthesis) were subjected to a series of packing house operations and exposed to vapour heat treatment at 47.5 °C for three durations (0, 60 and 120 min). The treated fruit were cooled, packed in boxes and stored for 7 days at 25 °C and relative humidity 70–75%. Treated and non-treated (control) fruit were evaluated for physical properties, chemical composition and sensory attributes which comprised taste and aroma. Weight loss was consistently lower in the 9 and 13-week fruit for the three exposure durations. The overall weight loss of the treated fruit was greater than that of the control. Most of the treated fruit remained green with a tinge of yellow upon ripening. However, the control fruit appeared greenish yellow to dark green in colour. Significant reduction in the incidence of anthracnose was clearly observed in the 12-week maturity fruit compared with other treated fruit. The occurrence of lumpy tissue was very serious in the 9 and 11-week maturity fruit treated for 60 min. No significant difference was observed in the chemical composition among the 11, 12 and 13-week maturity fruit.

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