EFFECTS OF HEAT TREATMENT ON CHANGES OF RESPIRATION RATE AND ENZYME ACTIVITY OF IVORY MANGOES DURING STORAGE

摘要

Mango is produced in tropical zone and consumed around the world. However,rnmango fruit has a short postharvest life resulting in severe loss during storage. Inrnthis study, the effects of heat treatment applied to ivory mangoes on physical,rnphysiological and biochemical quality was studied. The results showed that mangoesrnsubjected to all hot water treatment at 50C – 10 min, 60C – 1 min, 70C – 5 srncould improve the quality, while the 60C – 1 min treatment was the optimalrnmethod. We found that 60C – 1 min treatment could inhibit the respiration rate,rnthe relative electric conductivity and the malondialdehyde content, and increasernthe total phenols and flavonoids not reported earlier. Moreover, the activity ofrnpolyphenol oxidase, peroxidase and polygalacturonase was reduced, and thernactivity of catalase was increased, thus maintaining a better quality of ivory mangoes.rnThe 60C – 1 min treatment is the alternative method for improving thernquality of ivory mangoes during the storage.