EFFECT OF FRUIT MATURITY ON QUALITY AND PHYSIOLOGY OF HIGH-HUMIDITY HOT AIR-TREATED KENSINGTON MANGO (MANGIFERA-INDICA LINN)

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 degrees C for 10 min for disinfestati on purposes and to test for fruit injury reportedly associated with fr uit immaturity. Two methods of determining fruit maturity were examine d with fruit harvested over two different seasons, in order to gain a broad range of maturities. No internal or external injury was caused t o fruit at any maturity stage by the treatment. Mature HT fruit soften ed faster and had increased skin colour development compared to immatu re HT fruit. HT shows commercial potential since the physiological cha nges associated with treatment and maturity can be managed with carefu l postharvest handling practices. We recommend only mature fruit be ha rvested and treated since quality and market performance will be maxim ised.