Effects of hot air conditioning of 'Kensington' mango fruit on the response to hot water treatment

Hot air conditioning treatments of mature 'Kensington' mango fruit (Mangife ra indica Linn.) were optimised by incubating fruit at temperatures from 22 to 42 degreesC for 4-16 h, prior to a hot water treatment (HWT) of 45 degr eesC for 30 min or 47 degreesC for 15 min, before ripening at 22 degreesC. Hot water injuries were reduced, and in some cases, eliminated, by conditio ning the fruit at 40 degreesC for 8 h. The conditioning temperature was mor e important than the duration of the HWT in injury alleviation. Conditionin g at 40 degreesC prior to HWT accelerated the ripening of fruit, increased weight loss, reduced fruit firmness, increased brix and lowered titratable acidity compared to untreated fruit and fruit receiving other heat treatmen ts. These treated fruit were also more resistant to postharvest diseases. ( C) 2000 Elsevier Science B.V. All rights reserved.